baking dairy free gluten free high fibre recipe sugar free vegetarian Jun 25, 2024

makes 2 trays


  • 200g dry polenta
  • 200g mixed seeds of your choice
  • 80g olive oil
  • 450g boiling water
  • ½ tsp of sea salt


  1. Combine polenta with boiling water, mix well until it forms sticky paste.
  2. Add seeds and oil, mix until even.
  3. Roll 5mm thick between sheets of parchment paper.
  4. Remove top paper layer, score as you like, sprinkle with salt (if you prefer, dried herbs and spices can be added at this stage too).
  5. Bake at 150C for 45 mins or until golden brown.
  6. Out of the oven – cool down fully, transfer into airtight container where it’ll keep for up to 2 weeks.

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