• 1 cup flax seeds
• ½ c sesame seeds
• ½ c pumpkin seeds
• ½ c sunflower seeds
• ½ c finely chopped hazelnuts or almonds
• 3 tbsp chia seeds
• 1-2 tsp ground cumin (optional)
• 1 tsp sea salt
• 1 c water

Combine the water and flax seeds in a bowl and let stand for 1-2 hours. Mix in the rest of the ingredients and let it sit for another hour or longer.

Spread the mixture into a baking tray and bake at 150C for about 35 mins. Bake for a further 15-30 mins at 110C or until crisp.

Store in an airtight container and serve with cheese, dips or pesto. They look great as part of a platter.

• 8 ripe tomatoes
• ½ cup couscous
• 20 g butter
• 1 chorizo sausage
• 2 cloves garlic
• 70 g crumbly feta
• ¼ c basil leaves or fresh herbs of your choice

Preheat the oven to 170C. Cut the tops off the tomatoes and scoop out the pulp from the inside, chop up and set aside.

Place the butter, diced chorizo and the finely chopped garlic in a medium size pot. When lightly browned add in the couscous and ½ c of boiling water. Cover the pot with a lid and take off the heat and leave to stand for 5 minutes to let the liquid absorb.

Fluff up the couscous and add in the tomato pulp, fresh herbs, feta, salt and pepper.

Spoon the mixture into the tomato shells, putting the tops back in place. Bake on a tray for 25-30 minutes until they soften. Serve with crusty bread and a fresh salad.