• ½ c Sunflower seeds
  ½ c Pumpkin seeds
  ¼ c  Sesame seeds
  ¼ c Linseed/Flax seed
  ¼ c Chia seeds
  ½ tsp salt
  1 cup wate

Place all the ingredients in a bowl, combine and let the mixture stand for at least 15 minutes for the seeds to soften and bind together.  
Tip out onto an oven tray lined with baking paper and spread the mixture to about 4mm thick.  Sprinkle with flakey sea salt and bake for 30 minutes at 170 C.  Remove from the oven and slice or break into crackers then return them to the oven for another 20-30 minutes until crisp.  Cool and store in an airtight container.  (Keep any crumbs and use as a garnish for salads and soups).

• 150 g butter
• 200 g caster sugar
• 2 eggs
• 1 tsp finely grated lemon zest
• 1 tsp ground ginger
• 140 g flour
• 1 tsp baking powder
• 6 small pears peeled and cored (but left whole)

Preheat the oven to 180C. Grease a large six whole muffin tray.
Cream the butter and sugar, add the eggs one and a time.  Add in the ginger and zest and the sifted dry ingredients and combine.  Spoon the mixture into the muffin pans and nestle a plear into each one.  Cook until the cakes are golden brown and the pears are cooked.  Serve warm dusted with icing sugar and a dollop of custard.