Basics of Raw/ Bread&Crackers/ Rawfood Cousine

ALMOND ROSEMARY TARTALETTES

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

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
Serves: 7

Ingredients

  • 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

Instructions

1

First prepare your fresh flax seed flour from the flax seeds. Mix them in a high speed blender.

2

Mix almonds in food processor into a flour.

3

Add all the other ingredients and mix together well.

4

Mixture should be like a dough and little sticky.

5

Each tartalette weights aprox 60grams.

6

Press the mixture into a tartalette molds and create nice pie shaped crusts.

7

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.

(Visited 27 times, 1 visits today)

You Might Also Like

No Comments

Leave a Reply