|Please excuse the awful, hasty picture- will try to replace this when I make more!|
- Grind the seeds finely, half at a time, until they are a slightly oily texture and starting to clump together (but not like tahini or nut butter). Our Cuisinart worked just perfectly for this.
- Knead/ stir in the agave.
- Press into a tray (I used a plastic one that some baby sweetcorn had been packaged in) and refrigerate/ freeze until firm and a little dried out. Unfortunately it will go sticky as it returns to room temperature so perhaps it should be eaten up as quickly as possible!