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Laura

Original Seed Crackers with Raspberry & Elderflower Kombucha and Beetroot Hummus

A great snack for those picnic days, accompany with our Raspberry & Elderflower Kombucha for the perfect summer treat!

Ingredients for the seed crackers

3 cups worth of;

  • Pumpkin Seeds

  • Sunflower seeds

  • Chia seeds

  • Flax seeds

  • 1/4 cup of Original Equinox Kombucha

  • 3/4 cup of warm water

  • 2 tbsp Rosemary

  • 1 tsp sea salt

  • 1 tsp pepper

Method

  • Place all the seeds in a mixing bowl and mix together well.

  • Next, add the Equinox original kombucha and warm water and continue mixing the seeds until all of the liquid has dissolved.

  • Leave the bowl sit for around an hour.

  • Turn the oven on to 180℃.

  • Line 2 baking trays with parchment paper and divide the seed mixture between the two trays. Pat or roll the seeds out into a thin even layer. You might not fill the entire pan but make sure that the mixture is nice and thin. 

  • Cook for an hour, or until firm and crisp. Let the crackers cool before braking them in to bite size pieces.

  • Store in an airtight container at room temperature.

Ingredients for the Raspberry Elderflower Kombucha & Beetroot Hummus

  •  2 beetroots

  • 1 cup can of chickpeas

  • 2 cloves garlic

  • 1 tsp sea salt

  • 1/4 cup of raspberry elderflower Equinox Kombucha

  • 1 tsp pepper

  • juice of half a lemon

  • 2 tbsp olive oil

Method

  • Cook the beetroot in boiling water until they soften and you can slice a knife right through the middle. 

  • Once the beetroot is ready let it cool and peel the skin before placing it in a food processor or blender with the rest of the ingredients.

  • Serve with the crackers and enjoy!

Recipe by Ceri Lloyd

Did you make this recipe? Tag us in your pics! #equinoxkombucha

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