A couple of years ago, I was fortunate enough to discover Fivelements in Bali, where I was first introduced to the vibrant, vibrational and healing power of raw living foods. One of the dishes I loved most was this super fresh bruschetta topped with raw cashew cheese and a trio of salsas – tamarillo, avocado and tomato and olive. Here, I’ll take you through the recipe for the raw tomato flax crackers, and later, I’ll share my recipe for raw cashew cheese. Get ready to reach raw vegan nirvana…
2 cups of golden flax seeds
½ cup dried tomato powder
¼ cup chopped sundried tomatoes
2 tbsp Bragg Liquid Aminos or Tamari
2 tbsp fresh lemon juice
2 tsp Italian seasoning
2 garlic cloves, minced
sea salt and pepper, to taste
In a medium sized bowl, cover the flax seed crackers with water and allow to soak for at least 90 minutes, at which point, the water will become gooey and gelatinous. Add more water if it becomes too thick. Stir in the remaining ingredients and mix well.
Spread the mixture about 1/8 inch thick onto your dehydrator sheets. Set your dehydrator to about 110 degrees, and dehydrate for 4-6 hours. Turn the mixture over, and dehydrate another 3-4 hours. Break or slice your crackers into pieces when finished dehydrating.
To make the trio of salsas, simply chop the avocado, tamarillos, cherry tomatoes and black olives and combine each with a little lime juice, fresh coriander and sea salt. Spread the crackers with cashew cheese and a generous spoonful of salsa.