Herb Flax Crackers With Black Pepper & Chive Almond Cheeze

I took advantage of the last of the rainy spell to crank up the 'D' - (that's dehydrator for the uninitiated) ;-) - and stock up on a few staples. With Don's precious help we made a double batch of Garlic Bread and a few trays of pizza crusts. I also experimented with a new kind of flax cracker that turned out really well. They are light, super crunchy and very tasty. Plus, the herb combination possibilities are endless!

Herb Flax Crackers
Adapted from a recipe by Chad Sarno

Makes 2 trays

1/2 cup flax seeds, soaked overnight in 1 cup water
1/2 cup almonds, soaked overnight
1/2 cup sunflower seeds, soaked overnight
1 cup roughly peeled and chopped zucchini
1 garlic clove
1/2 tbs onion powder
1 tsp salt
1 tsp basil
1/2 tsp oregano
1/2 tsp rosemary

Place all ingredients in food processor and blend until smooth.

Divide batter into 2 and spread thinly - about 1/4" - onto 2 teflex sheets.

Dehydrate at 120 for 3 hours, flip unto mesh and turn the dial down to 110. Continue dehydrating until completely dry (another 8 hours or so.)


We've been enjoying the Herb Flax Crackers with my latest variation of vegan cheeze inspired by Jo Stepaniak's awesome Ultimate Uncheese Cookbook. This time I decided to be bold and replaced the usual cashews and tahini with soaked almonds and hemp seeds. It worked like a dream! The cheeze is seasoned with freshly ground black peppercorn and fresh chives from the garden. Yum, yum, yum!

Black Pepper & Chive Almond Cheeze

1 1/2 cups water
1 1/2 tbs agar powder
1/2 cup almonds, soaked for 8 - 12 hrs
1/4 cup nutritional yeast
1/4 cup lemon juice
2 tbs hemp seeds
1/2 tbs onion powder
1/2 tsp garlic powder
1/2 tsp dry mustard
3/4 tsp salt
1 garlic clove
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1 1/2 tbs finely chopped fresh chives (or 2 or 3 tsp dry)
3/4-1 tsp coarsely ground black pepper

Set aside a 2 cup plastic storage container.

In a blender add the almonds, nutritional yeast, lemon juice, hemp seeds, onion and garlic powders, dry mustard, salt and garlic clove.

Combine water and agar in a small pan and bring to a boil. Reduce the heat and simmer, stirring often with a whisk until completely dissolved, about 5 to 10 minutes.

Add mixture to the other ingredients in the blender and process until completely smooth, scraping down the sides of the blender jar as necessary. 

Add chives and black pepper and process briefly on low speed, just to incorporate.

Pour into container and cool uncovered in the refrigerator.

When completely cool, cover and chill several hours.  (I usually serve it after 1 hour or so).

To serve, turn out of the container and slice.

Store covered in refrigerator.  Will keep 5 to 7 days.

Enjoy!


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