Cashew cream cheese and seed nut crack­ers

Good Health (Australia) - - Be Nourished -

CASHEW CREAM CHEESE

1 cup raw cashew nuts

3 tbsp lemon juice

1 tbsp ap­ple cider vine­gar

1 tbsp lemon−in-fused ex­tra vir­gin olive oil

½ tsp sea salt

SEED AND NUT CRACK­ERS

2 cups raw seeds and nuts of your choice (I like flaxseed, chia, sun­flower, pump­kin, al­monds and wal­nuts)

1 free−range or­ganic egg (or egg re­place­ment; see note)

2 tbsp ex­tra vir­gin co­conut oil

1 tsp sea salt

1-2 tbsp fil­tered water (add if the mix­ture is too dry)

FOR THE CASHEW CREAM CHEESE

1 Place cashews in a bowl and cover with fil­tered water for at least 3-4 hours (or best overnight). Drain and rinse and place in a high speed blen­der. Add all re­main­ing ingredients into the blen­der and process un­til smooth (this could take up to 2-5 min­utes de­pend­ing on your blen­der. You may need to stop a few times to scrape down the sides). 2 Re­frig­er­ate for at least 2 hours be­fore eat­ing. Lasts up to 3 days in the fridge.

FOR THE SEED AND NUT CRACK­ERS

1 Pre­heat oven to 160ºc.

2 Place all ingredients into a food pro­ces­sor and process un­til the mix­ture binds to­gether (this will be quite sticky). 3 Place the mix­ture be­tween two sheets of bak­ing pa­per and roll out flat (en­sure it’s not too thick).

4 Place the bak­ing sheet in the oven for about 8 min­utes, un­til slightly golden (keep an eye on it so it does not burn).

5 Re­move from oven and al­low to cool; break into crack­ers. Makes roughly 20.

NOTE: To re­place 1 egg, add 1 tbsp chia seeds in a bowl with 3 tbsp water. Mix and al­low to sit for 15 min­utes to form a gel.

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