1/4 cup macadamia nuts
1/4 cup raw cashew nuts
1/2 tbs pumpkin seeds
1/2 tbs sunflower seeds
1/2 tbs sesame seeds
1 tbs ground flax/ground linseeds
2 tbs raw cocao (not cocoa)
2 1/2 tbs Rapadura Sugar
2 tbs water
1/2 tbs coconut oil
Preheat the oven to 160 degrees Celcius. Place all of the nuts, seeds and ground flax in a food processor, blender or thermomix. Mix in raw coca and rapadura followed by the water and coconut oil. Place a sheet of baking paper on a chopping board and sit dough on top. Place another sheet of baking paper on top of the dough and use a rolling pin to roll the pastry out as thin as you can. Carefully peel the top sheet of baking paper back and lift the bottom peice of paper and dough onto a baking tray. Cook in the oven for 20 minutes, remove from oven and leave to cool and harden before cutting or breaking it into small pieces.