Italian Flax Crackers & Herbed Cashew Cheese : Raw Recipe by Chef Robyn Law

Wednesday Jul 4 | BY |
| Comments (7)


“I love this recipe as it’s a great replica of my favourite after-school snack of crackers with cheese, tomato slices and cracked pepper…
yep, a very long time ago.”

Being a busy working mum, I do rely on snacks to get me through the day at times, and this one does not disappoint!

There is a little extra prep time involved with the flax crackers. This recipe makes so many, however, that you’ll have them available for snacking ahead of time.

Yield: 3 1/2 sheets

Italian Flax Crackers

3 cups of golden flax seeds
4 1/2 cups water
3 tomatoes
2 red onions
2 red capsicum
1 cup of lightly packed basil
juice of 2 lemons

Soak flax seeds in the water for 1-2 hours. The mixture will become like a jelly and firm up.

While soaking, process tomato, capsicum, onion, basil and juice of lemon in food processor until well blended, but still slightly chunky. When seeds have fully absorbed all the water, mix the vegetable mixture thoroughly in a bowl and place on tefflex sheets with about 1 cm thickness, ensuring there are no holes.

Dehydrate at 115 degrees for 12 hours or until firm or desired texture.

When finished, use a sharp knife to cut up into desired shape and sizes and store in an air-tight container. These should last up to 2 weeks. If your household is anything like mine, however, I guarantee they won’t last that long!

Herbed Cheese (serves 4 meal size or 8 snack size)

1 cup of brazil nuts
1 cup cashew nuts soaked for 2 hours
1 cup of pine nuts soaked for 2 hours
juice of 2 lemons
zest of 2 lemons
3 T nutritional yeast
2 stalks of green onions, finely chopped
3 T chopped parsley (use less if dried)
3 T chopped tarragon (use less if dried)
1 tsp himalayan salt or to taste

In a food processor fitted with an “S” blade, process everything except for the green onions and herbs, until smooth. Transfer mixture to a bowl and mix in the onions and herbs until well combined. It should end up being a thick paste. Add more lemon juice and salt as desired.

Serve at room temperature, but store in the fridge in an airtight container for 3-5 days.

Serve with flax crackers, or on romaine lettuce leaves with juicy sweet tomatoes, garnished with green onion.

Chef Robyn Law

Chef Robyn Law

Robyn is an Australian raw food chef based in Saudi Arabia with her husband and son. As a health nut and devoted foodie, she has turned her passion and enjoyment for all things delicious and nutritious into a lifestyle that she takes great pleasure in sharing with people. She regularly conducts raw food classes in the Middle East to both expats and locals, provides raw food coaching, and gives lectures on the benefits of a raw food diet, when she is not traveling around the world. Robyn was first introduced to the raw food world when she began an online friendship with Kristen Suzanne of www.kristensraw.com. In April 2010, she attended Matthew Kenney’s Academy (formerly 105 degrees) in Oklahoma City, USA, for training in the Fundamentals of Raw Cuisine, where she was trained directly by UK’s leading raw chef, Russell James. Here, she expanded on her knowledge and practice as a High Raw ‘foodie,’ connected with other raw chefs, ate more food than she ever had, and came away feeling clear, healthy and even released a few kilos, without even trying! Robyn has recently written an e-book on how to remain healthy while traveling, Travelling in the Raw, and has three more e-books in the pipeline. She is currently undertaking a Diploma in Clinical Nutrition to complement her culinary skills. You can follow Robyn on her Facebook page, on Twitter, or on her website, Girl On Raw.

7 COMMENTS ON THIS POST

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  1. DIanne says:

    I just came a Ross your youtube videos. I have really enjoyed watching them. They are informative & quite entertaining. Good job in presentation.

  2. Seppo says:

    Wow, this looks fantastic. I have to try this out today. Do you have any advice for non-raw fooders. Like how to cook this in an oven? How long and what temperature?

  3. Patricia says:

    Hi Kevin

    As usual very informative, simple and healthy snack and looking at it, gives you the “oomph” to make them. Something is MISSING – where is the cheese?

    Same question as no: 2 above(Seppo) – no dehydrator, baking time and at what temp?

    Good health and happiness always!
    Patricia

  4. Faye says:

    I would also be interested in knowing how to make this without having a dehydrator, but using an oven. Thanks.

  5. Kym Hutcheon says:

    Great recipes and also nice to see someone from another part of the world getting some attention! More of that please.

  6. Isabel says:

    Hi Kevin, I don´t have a dehydrator either. Is it possible in the oven ?
    Thanks. Have a nice day. 🙂

  7. bernadette says:

    Just a thought to all those asking how to do the crackers in an oven without a dehydrator. Cooking them will make them dead food, however if you put the oven on just warm and use the fan in the oven it can be done, but it takes much more power than the dehydrator and you can not be sure of the temp or the timing to ensure living food.

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