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Raw Tomato and Basil Bruschetta

This bruschetta is both delicious and filling and packed with healthy nutrients.

Makes 16 crackers
Raw Tomato and Basil Bruschetta

Ingredients

For the crackers:

  •  300g (2 cups) flax seed, divided in half
  •  180ml (¾ cup) water
  •  50g fresh basil, tough stalks removed
  • 1 ½ tsp sea salt flakes
  •  1 tsp freshly ground black pepper
  •  2 cloves garlic, peeled
  •  ½ large brown onion, peeled
  •  5 tbsp (1/3 cup) nutritional yeast (optional)

For the topping:

  • 4 large, ripe vine tomatoes, deseeded and diced
  •  100g cherry vine tomatoes, halved
  •  3 tbsp cold-pressed virgin olive oil
  •  25g fresh basil
  •  1 clove garlic, peeled
  •  Sea salt and black pepper, to taste

You will also need:

  •  Food dehydrator

Method

  1. Place half of the flax in a high speed blender and blitz to a powder. Empty into a mixing bowl and mix in the salt, pepper, nutritional yeast (if using) and the remaining whole flax seeds.
  2.  Place the onion, garlic, basil and water into the blender (no need to rinse it) and process to a smooth puree.
  3.  Pour this mixture into the bowl with the flax and stir everything together really well, until thoroughly combined.
  4. Leave to sit for 10 minutes to let the flax absorb the water.
  5.  Spread the cracker mixture onto lined dehydrator trays as evenly as possible. Score into crackers and dry at 40°C for 4 hours. Turn the cracker sheets mover and continue to dehydrate for another 2 hours or until all the moisture has gone. You should be able to snap them apart into individual crackers.
  6.  To make the topping, place the basil (reserve a few small leaves form garnish), oil, garlic and seasoning in a blender and process to make a pesto.
  7.  Top the crackers with the vine and cherry tomatoes and spoon over a little of the basil oil. Once topped, serve the crackers immediately, garnished with fresh basil leaves.

Per Serving (85g)
Calories: 139, Carbohydrates: 8.2g, Sugars: 2g, Salt: 0.58g, Fat: 11g Saturates: 1.1g, Protein: 4.6g

Taken from January 2019 (Issue 46) Vegan Life Magazine

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