Nut Crackers with Dip
This meal makes a great appetizer or snack. It is good served with the Sprouted Moroccan Lentil Soup and the Jamaican Wrap Filling.
INGREDIENTS | SERVES 4
- 2 cups almonds
- ½ cup flaxseeds
- 1 teaspoon salt
- 4 tablespoons lemon juice
- ½ cup pine nuts
- 1 cup hazelnuts
- ¼ cup olive oil
- 1 clove garlic, minced
- ½ cup fresh basil, chopped
Soak the almonds for 12 hours in water. Drain and rinse.
Grind the flaxseeds to a powder in a coffee grinder.
In a food processor, process the almonds, ground flaxseeds, ½ teaspoon salt, and 2 tablespoons lemon juice until smooth.
Spread the cracker batter on dehydrator trays with nonstick sheets. Dehydrate at 115°F for 24 hours.
To prepare the dip, place the pine nuts, hazelnuts, olive oil, the remaining 2 tablespoons lemon juice and ½ teaspoon of salt, and the garlic in a food processor and process until smooth. Add the chopped basil and pulse until it is mixed into the dip.
PER SERVING:
Calories: 942 | Fat: 87 g | Protein: 26 g | Sodium: 589 mg | Fiber: 18 g
Garlic
Garlic is among the worlds most popular herbs. It has many culinary and medicinal uses. It is known for its ability to boost the immune system, cleanse the blood, help fight colds and viruses, and help clear the digestive tract of harmful bacteria.
