CRACKERS AND CHEESE

CRACKERS AND CHEESE image

Yield 8 snacks

Number Of Ingredients 20

Italian Flax Crackers
3 cups of golden flax seeds
4 1/2 cups water
3 tomatoes
2 red onions
2 red capsicum
1 cup of lightly packed basil
juice of 2 lemons
Soak flax seeds in the water for 1-2 hours. The mixture will become like a jelly and firm up.
cheese
1 cup of brazil nuts
1 cup cashew nuts soaked for 2 hours
1 cup of pine nuts soaked for 2 hours
juice of 2 lemons
zest of 2 lemons
3 T nutritional yeast
2 stalks of green onions, finely chopped
3 T chopped parsley (use less if dried)
3 T chopped tarragon (use less if dried)
1 tsp himalayan salt or to taste

Steps:

While soaking, process tomato, capsicum, onion, basil and juice of lemon in food processor until well blended, but still slightly chunky. When seeds have fully absorbed all the water, mix the vegetable mixture thoroughly in a bowl and place on tefflex sheets with about 1 cm thickness, ensuring there are no holes. When finished, use a sharp knife to cut up into desired shape and sizes and store in an air-tight container. These should last up to 2 weeks. If your household is anything like mine, however, I guarantee they won't last that long! Dehydrate at 115 degrees for 12 hours or until firm or desired texture. In a food processor fitted with an "S" blade, process everything except for the green onions and herbs, until smooth. Transfer mixture to a bowl and mix in the onions and herbs until well combined. It should end up being a thick paste. Add more lemon juice and salt as desired. Serve at room temperature, but store in the fridge in an airtight container for 3-5 days. Serve with flax crackers, or on romaine lettuce leaves with juicy sweet tomatoes, garnished with green onion.