have raw cake and eat it
1 cup organic almond pulp from making almond mylk
1 cup organic sun dried tomatoes (the dry type), soaked in 100ml water
50g golden linseed
1 large or 2 small fresh organic tomatoes
handful fresh organic or home grown basil
pinch himalayan pink salt, or other salt (optional)
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1.Blend the sundried tomatoes with the soak water and fresh tomato. A hand blender should work if they are well soaked but a high powered blender would be ideal.
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2.Finely chop the basil.
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3.Grind the flax seeds in a grain mill, coffee grinder or grinder attachment to your food processor/blender/juicer, until it is a fine powder.
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4.Mix the flax powder, tomato pulp, almond pulp, basil and salt together well.
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5.Turn out onto 2 dehydrator sheets in large squares. Dehydrate for 2 hours at 53 degrees and then overnight at 38 degrees. During the dehydration process, when they are hard enough, flip over the large square onto the mesh sheet and cut into squares then continue to dehydrate.
TOMATO ALMOND CRACKERS
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TOMATO ALMOND CRACKERS INGREDIENTS
You may edit your basket at any time. We don’t stock the following ingredients for this recipe, but the essential ones should be easy to buy anywhere: almonds, fresh tomatoes, basil, salt (optional).
