For the crackers: 1/4 cup chickpea flour 1/4 cup cooked or sprouted lentils 1/4 cup sunflower seeds 2T balsamic vinegar 1T coconut oil 2 tsp curry powder 1 tsp cumin 1/2 tsp agave nectar Salt to taste (chefambershea.com)
Half a mug almond milk Half a tsp organic, high - grade turmeric tsp agave, maple or honey Quarter tsp cinnamon and 1 cinnamon stick if you want (twokitchensonelifestyle.com)