Wednesday, 10 February 2016

Raw Taco Dip with Dehydrated Crackers

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Taco Base

1 cup raw walnuts
2 cups (total) cremini & white mushrooms 
1 1/4 tsp braggs liquid soy
1 tsp garlic powder
1 tsp cumin
1/2 tsp chilli powder 
1/4 tsp smoked paprika 
** use organic when possible


Soak walnuts for about 4 hours or more, drain & rinse
Add all ingredients to a food processor and chop or purée


2 tomatoes
4 green onions
1 avocado
1/2 jalepeno pepper
1 tbsp fresh squeezed lemon juice
1/2 tsp garlic powder
1/4 tsp salt
** use organic when possible 


Chop tomatoes, green onions & jalepeno pepper. Set aside in their own dishes
Mash avocado in a bowl and add the lemon juice, salt & garlic powder. Set aside 


1/2 cup ground flax seeds 
1/2 cup hot filtered water
1 tbsp chia seeds
1 tbsp nutritional yeast ( red star brand )
1/2 tsp garlic powder
1/4 tsp salt


In a mixing bowl, add all ingredients except the water and mx well
Add the water a stir until the mix gets fairly stiff 

Depending on the type of dehydrator you have, you may have to line your tray with some parchment paper like I needed to do with my Salton. Spread the mix out as evenly as possible on your tray and dehydrate at 115F for approx 8-12 hours. The time will depend on how thick or thin you spread the mx out

 Try to use as much of the tray as you can

**tip: carefully flip the mix over about 1/2 to 3/4 of the way through. The mix should feel pretty dry but pliable.

 You should be able to pick the mix up in one piece

 About 1 hour before done, break into pieces and finish dehydrating. Mine took 8 hours

**tip: nuts & seeds containing omega 3 such as chia seeds, flax seeds & walnuts should be eaten in their raw form and not cooked in order not to destroy their omega 3 content. 

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