•200g sunflower seeds
•100g pumpkin seeds
•60g flax seeds
•60g chia seeds
•100g sesame seeds
•3-4 tbsp psyllium husks
•500ml water
•1 tsp salt
 
1.  Activate the sunflower and pumpkin seeds by soaking overnight and draining (no need to dehydrate)
2.  The following morning, drain the seeds for at least 20 mins and preheat oven to 160 degrees
3.  In a mixing bowl, combine all the ingredients and leave the mixture to stand for about 10 minutes,           mixing a few times until the mixture becomes pliable
4.  Spread the mixture out as thinly as possible on baking trays covered with baking paper (make sure t        there are no holes in the mixture)
5. Bake for about 1 to 1.5 hrs (until they are crispy) You may need to break off cooked pieces on the           edges as they start to look baked. Cooked pieces will snap off, uncooked will be bendy still
6.  Remove from the oven and leave to cool
7.  Store in an airtight container