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Thursday, February 3, 2011

Cashew Cheese and Flax Crackers

I attempted Raw Cashew Cheese and Flax Crackers today for the first time and am so happy with the result. Since going raw, I've been craving something really crunchy and miss having savory things like bread and crackers. These crackers are so flavoursome and easy to make. I have a stack in my pantry now for whenever the need arises.

Cashew Cheese
2 cups raw cashews (soaked overnight)
1 cup water
1 clove garlic
6 sundried tomatoes
freshly chopped chives
cracked black pepper

Soak the nuts in water overnight. Drain and rinse, place in blender with 1 cup of water and blend well to break the nuts down into a fine cream. Pour into a sprout bag (I used my nut milk bag) and hand over a sink or bowl. Let ferment at room temperature for approximately 8-12 hours. Transfer cheese to a bowl and add finely chopped sundried tomatoes, cracked black pepper, chives and garlic. I put my garlic through a garlic press. Store in the fridge. Garnish with freshly chopped chives when serving.

Flax Crackers
2 cups of flax seeds (ground) I used my coffee grinder
1 red capsicum (roughly chopped)
1/2 cup sun-dried tomatoes
2 fresh tomatoes (roughly chopped)
Juice of 1 lemon
1 clove of garlic (roughly chopped)
1/2 large onion (roughly chopped)

Blend all ingredients together in a food processor. Press mixture onto lined trays in the dehydrator making sure that mixture is only a few millimetres tall. Dehydrate overnight. Break into pieces in the morning.

You can score the mixture half way through so that you get nice neat rectangles if you like, but I don't mind them looking kind of rustic.

Store in an airtight container, somewhere close to hand for when the cravings strike. These are nice dipped in the cashew cheese or on their own. Enjoy!

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