Amazing crunchy tasty rawvegan flavourfull snack. Minimum effort and voila, deliciousness! 😀 I love these, cause they are so easy to make and you can play around with flavours. My favourite is this one, but you can also leave them totally plain, with salt and herbs of choice or you can go crazy and come up with different kinds of flavours! You can also work only with flax seeds, I love the mixture of seeds and colors I can get. So that´s also your choice. Instead of 2 cups of different kinds of seeds, you would use just those flax seeds and it would work exactly the same :).
When you are working with seeds, it´s better if you are gonna stick to the rawfood rule of 42°C. Problem with seeds is they are so sensitive to heat that they can go rancid really quickly, so even though you can find gazilion recipes on internet where people are using oven and they just simply bake them, don´t do it please ;D. Either bake them on the lowest heat possible and slow dehydrate them like that or use proper dehydrator :).
Another cool thing about these is the price of a final product. Cause in the store you buy 3 little crackers and in reality you can make 3 full dehydrator sheets for that same price. It´s a lot of crackers! 😀
- 1/4 cup chia seeds
- 3/4 cup flax seeds
- 3/4 cup white sesame seeds
- 1/4 cup black sesame seeds
- 1 1/2 cup filtered water
- TOMATO SAUCE
- 2 tomatoes
- 1/2 red bell pepper
- 3/4 cup sundried tomatoes, soaked in 3/4 cup filtered water
- 1 handfull fresh basil/herbs of choice
- 1/4 small red onion
- 1 clove garlic
- 1tsp pink hymalayian salt
Soak sundried tomatoes first in order for them to be soft when you are gonna blend them together with other ingredients for sauce.
Put all the seeds together into a bowl and soak them in water. Let them sit minimally for 10 minutes.
Meanwhile prepare your tomato sauce. Mix tomatoes and red bell pepper in a blender. Then mix in soaked sundried tomatoes. And as last mix in gently chopped herbs of choice. Don´t mix it all in one paste, otherwise the sauce would have brownish color. And we want that sauce to be vibrant red :).
Last step is just mixing soaked seeds with your tomato sauce and spreading it nicely, thinly onto dehydrator sheets.
Dehydration usually lasts overnight.
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.
- 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.