Either use your own flax cracker recipe, flax crackers you already have, or use this recipe.
1/2 cup flax seeds
1/2 cup flax meal
6 medium tomatoes
1 cup sun-dried tomatoes, soaked 2 hours or more
1 tablespoon lemon juice
1/4 cup fresh basil
3 tablespoons dried Italian herb mix
3 medium onions
1 clove garlic
• Grind all ingredients in a food processor
• Spread evenly and thinly over 2 Paraflexx dehydrator trays, right to the edges and then use a knife or spatula to score into individual squares .
• Dehydrate at 105 degrees for 3 hours then invert onto another mesh dehydrator tray to finish drying in the dehydrator for a further 10 – 18 hours.
Pine Nut Cheese Spread
1/2 cup pine nuts
1/2 cup macadamias
2 teaspoons lemon juice
1/4 teaspoon salt
2 teaspoons nutritional yeast
1/4 cup water
• Grind all ingredients in a food processor.
Tomato Sauce
4 medium tomatoes, de-seeded
1/4 cup sun-dried tomatoes, soaked 2 hours or more
1 soft date
1 clove garlic
2 teaspoons olive oil
1 tablespoon fresh basil
1 tablespoon dried oregano
2 teaspoons lemon juice
• Blend all ingredients in a high-speed blender until smooth.
Pesto
2 cups basil, tightly packed
1 tablespoon minced rosemary
1/4c pine nuts
1T olive oil
1/4t salt
2t lemon juice
• Pulse all ingredients in a food processor until broken down, but leaving some texture to the finished pesto.
Assembly
• Start with the flax cracker as a base to which you’ll add a layer of the nut cheese spread.
• Next comes the tomato sauce and then top off with some pesto.
• Garnish with olives, capers and a sprinkle of Italian seasoning.
Variation: This recipe works great using marinated whole mushrooms as a base instead of flax crackers.
• Marinate 12 mushrooms in 1/4c tamari and 1/4c olive oil for 2 hours or more.
• Fill the mushroom caps with the nut cheese, tomato sauce and pesto. Going heavier on the amount of pesto works really nicely with mushrooms.
• Once the mushrooms are stuffed, place in the dehydrator at 105 degrees F to warm through for 1 – 2 hours.
Fonte: The raw chef