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My Vegan Kitchen

Capsicum and almond wafers

Imogen Taylor - Wednesday, August 05, 2020

 My Raw pizza/cracker Recipe:

This recipe yields the most wonderful, light, delicate and tasty wafers, and is fabulously versatile. If you prefer to make a pizza base, or thicker crackers;  just apply a greater quantity of the mixture to the dehydrator sheet.

1 1/2  cups ground almonds
1/3  cup activated buckwheat (buckwheat groats soaked for 6 to 8 hours - rinsed several times then drained and left to “sprout” overnight)
1 red onion, roughly diced
4 sundried tomatoes
1 red capsicum, roughly chopped
half a cup filtered water

Blend together then add:

1/4 cup freshly ground flax seed (use a coffee-grinder kept for non-coffee use)

Stir till thoroughly combined.

Spread the mixture on a dehydrator sheet till thin, and “uncook” for 24 hours, turning half way through the drying process.
You can make both pizza bases AND crackers with this recipe. Apply to the dehydrator sheet accordingly. So for crackers; spread the mixture into a large rectangle and gently partition into cracker-sized shapes with a knife. For pizza bases, spread the mixture in 3 or 4 circles on your dehydrator sheets depending on what size pizzas you are making 🌱🌿

In this instance, I left the mixture intact without scoring it so that the crackers came out as large dehydrated sheets, which I have snapped into random pieces. More fun this way! 

Dip into hummus, chimi-churri (recipe up next), or eat with avocado and kassundi/chutney.

But seriously, they are wonderful just as they are. I love this style of un-cooking! Clean. Healthy. Exciting! 🤓

 @thegastronomicalworkshop


the delicate wafers...

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