Hemp Crackers with Roasted Tomatillo Salsa Verde

Prep time: 20 minutes
Cook time: 20 minutes
Serves 4

For the Crackers:

  • 1 ½ cup Manitoba Harvest Hemp+ Chia & Flax
  • ½ cup warm water
  • 3 tbsp. sunflower seeds
  • 2 tbsp. pumpkin seeds
  • 1 tbsp. oregano
  • 1 ½ tsp. garlic powder
  • 1 ½ tsp. salt
  • 1 tsp. minced onion
  • ½ tsp. cracked black pepper
  • 1/3 tsp chili flakes

For the Roasted Tomatillo Salsa Verde:

  • 8 large tomatillos, roasted diced
  • 1 jalapeno, roasted & finely diced
  • ¼ cup white onion, finely diced
  • 3 tbsp. Manitoba Harvest Hemp Hearts
  • 2 tbsp. cilantro, chopped
  • 1 tbsp. olive oil
  • 2 tsp. salt
  • 1 tsp. garlic powder
  • ½ tsp. cracked black pepper
  • Juice of 1 lime

To make the crackers:

  • Preheat the oven to 400F and prepare a baking sheet with parchment paper.
  • Add ingredients to a medium-sized bowl, stir, and allow the mixture to sit for 5 minutes to thicken.
  • Transfer the cracker mix to the baking sheet and spread with a spoon.
  • Place another piece of parchment paper on top and flatten with a rolling pin to ¼ - 1/8-inch thickness.
  • Use a knife or pizza cutter to cut into 12 – 16 pieces.
  • Sprinkle extra salt on top of the crackers.
  • Bake for 15 minutes, flip, and bake for another 8 – 10 minutes until crispy and golden brown. Cool before serving.

To make the Salsa Verde:

  • Add tomatillos and jalapeno to a pan over high heat, lightly sprayed with oil. Cook and flip continuously until roasted on each side. Cool.
  • Remove the core and seeds of the jalapeno, finely dice and add to a medium-sized bowl.
  • Dice the tomatillos and add to the bowl with the jalapeno, along with remaining ingredients.
  • Mix to combine and adjust seasoning to taste.

Enjoy!