This bruschetta is both delicious and filling and packed with healthy nutrients.
Makes 16 crackers
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
- 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.
- Place the onion, garlic, basil and water into the blender (no need to rinse it) and process to a smooth puree.
- Pour this mixture into the bowl with the flax and stir everything together really well, until thoroughly combined.
- Leave to sit for 10 minutes to let the flax absorb the water.
- 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.
- 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.
- 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