Raw Bruschetta Crackers with Basil Garlic Cashew Spread

Crackers

• 3 cups almonds, soaked overnight, rinsed and drained
• 1/2 cup freshly ground golden flax
• 3/4 cup water
• 1 tablespoon balsamic vinegar
• 1 medium sweet onion, finely diced
• 2 medium tomatoes, finely diced
• Himalayan salt and fresh ground pepper to taste

1. Mix together ground flax and water. Let sit until water is absorbed.
2. Pulse almonds in food processor until finely ground. Place in mixing bowl.
3. Stir flax and other remaining ingredients into almonds.
4. Spread dough on 2 non-stick dehydrator sheets. The dough is quite wet. Dehydrate at 145 for 45 minutes. Remove and score.
5. Place back in dehydrator and continue to dehydrate at 115 until the tops are quite dry (about 4 hours). Transfer to screens and finish dehydrating until dry.

Basil Garlic Cashew “Cheese” Spread

• 2 cups cashews, soaked overnight, drained and rinsed
• 2 tablespoons lemon juice
• 1 clove garlic
• 1 tablespoon water
• 1 tablespoon balsamic vinegar
• 6 large fresh basil leaves
• Himalayan salt and ground pepper to taste

1. Place all ingredients except 2 of the basil leaves in food processor. Process until smooth.
2. Remove to bowl and garnish with remaining basil leaves that have been sliced into thin strips.