Raw vegan Almond Rosemary Tartalettes! Amazing crafty dish. When you can come up with your own fillings, deco and nice way how to plate them up.
I am using (activated – optional) almonds as my base but you can try to exchange them for any other nuts/seeds if you like. What is important in raw vegan cousine when you are trying to bind ingredients together … is consistency and natural food binders. I love to use flax seed flour. Cause when you mix it with any kind of liquidy texture, it´s gonna hold it together. In other times I also like chia and psyllium, but for this recipe are flax seeds perfect. They are gonna absorb the liquid from tomatoes and help create dough-like texture.
Food processor is gonna make it all for you. Your job … and fun obviously .. is to press that mixture into tartalette molds, put them into dehydrator for few hours and that´s it. You can store these in airtight container or in a freezer. Cause sometimes you think it´s airtight and it will last forever, you open the box after two weeks and voila, they are moldy :D. So freeze these babies and just defrost them in a dehydrator few minutes before preping them up for a nice complete dish.
If you would like to experiment and you are trying to keep it high carb or lower in calories, you can use sprouted&dehydrated buckwheat, my most favourite ingredient. It can also work with sprouted&dehydrated quinoa. In raw vegan world, always always sprout grains. Or at least soak them for 12 hours. It´s about rising nutritional value and making you to digest those foods properly.
Raw vegan Almond Rosemary Tartalettes
- 2 cups (activated) almonds
- 100g tomato
- 2 cloves garlic
- 1 tbsp fresh rosemary
- 1 tsp pink salt
- 1 cup flax seed flour
- 1/2 lemon, juiced
First prepare your fresh flax seed flour from the flax seeds. Mix them in a high speed blender.
Mix almonds in food processor into a flour.
Add all the other ingredients and mix together well.
Mixture should be like a dough and little sticky.
Each tartalette weights aprox 60grams.
Press the mixture into a tartalette molds and create nice pie shaped crusts.
Dehydrate for few hours. Tartalettes need to be totally dehydrated, so check them out once in a while. Once they are ready, you can store them in a dry place. But what I found is best, is to put them in freezer and defrost them in a dehydrator few minutes before preparing.