Almond and Flax Crackers with Smoked Almond Spread

Makes 12 servings

Start to finish: Active time: 25 minutes. Cooking time as much as 15 hours.

1 cup almonds 1 cup smoked almonds ½ cup golden flax seeds 2 tablespoons coriander seeds 2 tablespoons tamari or soy sauce 1 tablespoon agave nectar 1¼ cup water, or as needed, divided use Kosher salt, as needed Micro herbs and edible flowers, as needed for

garnish

Instructions: In two covered containers, cover the almonds with water and soak overnight. Drain and reserve separately.

Preheat the oven to 170 degrees (see note). In a blender or food processor, combine about half of the flax seeds and the coriander, and pulse to grind finely. Add the drained plain almonds, remaining flax seeds, tamari, agave nectar and 1 cup of the water, and blend until a smooth paste forms.

Line a baking sheet with a silicone baking mat. Spread the almond mixture into an even layer, all the way to the edge of the pan. Use the back of a knife to score the paste into your desired shape.

Place in the oven to dehydrate until dry and crisp, about 7 hours. (Time will depend on the size of your pan. An 18-by-13-inch pan will take about 7 hours.)

Meanwhile, in a clean blender, combine the smoked almonds with the remaining ¼ cup water and blend until smooth. Season with salt to taste.

Spread or pipe the almond spread on each cracker and top with micro herbs and edible flowers before serving.

Note: If your oven won’t go to 170 degrees, set it to the lowest possible temperature and check the crackers frequently since they will cook faster.

Nutrition per serving: 167 calories; 126 calories from fat; 14 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 249 mg sodium; 8 g carbohydrate; 4 g fiber; 2 g sugar; 6 g protein