1/4 cup flaxseed ****

1/8 cup sesame seeds

1/8 cup chia seeds

3/4 cup pumpkin seeds

1/8 cup sunflower seeds

1/8 cup pistachios

(can add other seeds, like caraway, hemp, etc.  All seeds should be unsalted)

1 cup cornmeal

pinch regular salt

2 TBLE olive oil

1 cup boiling water

coarse salt (kosher) to sprinkle on top right before baking

Line cookie sheet (12 x 16– a half sheet) with parchment paper

Mix all seeds, cornmeal and salt in a bowl.  Stir well and sprinkle in oil while stirring.

Pour water into dry ingredients as you would when making oatmeal.  If it seems dry, add a bit of hot tap water.

Pour porridge onto the lined cookie sheet and use a silicone spatula to spread.  If you don’t have one, oil your hands.  Try to spread into even thickness and not have too many gaps.

Then sprinkle lightly with coarse salt before baking.

Bake in 300 degree oven for 80 minutes.

Let cool; then break up into irregular pieces.  Serve with hummus or soft cheese.

*** Ann says this will be even more nutritious if you grind half of flaxseed.  Leave the other half whole.