Prep time: 20 minutes
Cook time: 20 minutes
Serves 4
For the Crackers:
- 1 ½ cup Manitoba Harvest Hemp+ Chia & Flax
- ½ cup warm water
- 3 tbsp. sunflower seeds
- 2 tbsp. pumpkin seeds
- 1 tbsp. oregano
- 1 ½ tsp. garlic powder
- 1 ½ tsp. salt
- 1 tsp. minced onion
- ½ tsp. cracked black pepper
- 1/3 tsp chili flakes
For the Roasted Tomatillo Salsa Verde:
- 8 large tomatillos, roasted diced
- 1 jalapeno, roasted & finely diced
- ¼ cup white onion, finely diced
- 3 tbsp. Manitoba Harvest Hemp Hearts
- 2 tbsp. cilantro, chopped
- 1 tbsp. olive oil
- 2 tsp. salt
- 1 tsp. garlic powder
- ½ tsp. cracked black pepper
- Juice of 1 lime
To make the crackers:
- Preheat the oven to 400F and prepare a baking sheet with parchment paper.
- Add ingredients to a medium-sized bowl, stir, and allow the mixture to sit for 5 minutes to thicken.
- Transfer the cracker mix to the baking sheet and spread with a spoon.
- Place another piece of parchment paper on top and flatten with a rolling pin to ¼ - 1/8-inch thickness.
- Use a knife or pizza cutter to cut into 12 – 16 pieces.
- Sprinkle extra salt on top of the crackers.
- Bake for 15 minutes, flip, and bake for another 8 – 10 minutes until crispy and golden brown. Cool before serving.
To make the Salsa Verde:
- Add tomatillos and jalapeno to a pan over high heat, lightly sprayed with oil. Cook and flip continuously until roasted on each side. Cool.
- Remove the core and seeds of the jalapeno, finely dice and add to a medium-sized bowl.
- Dice the tomatillos and add to the bowl with the jalapeno, along with remaining ingredients.
- Mix to combine and adjust seasoning to taste.
Enjoy!
