{"id":5836,"date":"2015-09-12T12:00:23","date_gmt":"2015-09-12T00:00:23","guid":{"rendered":"https:\/\/ascensionkitchen.com\/?p=5836"},"modified":"2018-04-18T18:07:25","modified_gmt":"2018-04-18T06:07:25","slug":"raw-sun-dried-tomato-crackers-with-mozzarella","status":"publish","type":"post","link":"https:\/\/ascensionkitchen.com\/raw-sun-dried-tomato-crackers-with-mozzarella\/","title":{"rendered":"Raw Sun Dried Tomato Crackers with 'Mozzarella'"},"content":{"rendered":"

\"Raw \"Raw<\/p>\n

If you haven’t yet ventured into making raw flax<\/a> crackers yet then this recipe is a great one to start with. My partner affectionately calls them poo-crackers because they are full of fibre and really get things moving. Ah, boys, just charming.<\/p>\n

They are seriously so yummy though – this recipe makes quite an impressive sized batch – but trust me – don’t go halving it. Firstly, although a simple recipe, it can be quite time consuming – soaking and chopping all those herbs, and secondly, they will get demolished quite quickly!<\/p>\n

When making raw crackers, you could actually follow my rule of using 4 cups flax<\/a> to ½ a cup or more of nuts, with a few cups of something to help bind such as vegetable pulp, grated zucchini, or the sun dried tomato I’ve used in this recipe. Add whatever herbs and spices you like and you’re away. The other thing to consider, is that in dehydrating them, the moisture is removed and therefore the flavours get surprisingly more concentrated. So whilst you may think the mixture isn’t quite punchy enough, it’s probably spot on once it’s dried out.<\/p>\n

Please don’t skip the maple syrup either – a little sweetness rounds out the salty flavour of the sun dried tomatoes. On that note – I highly recommend sourcing the organic sun dried tomatoes if possible – you should even be able to find these at a regular supermarket – the regular deli tomatoes of course are prepared in oil and have other things added to them. And, if you really have to – you can make these in the oven on low – you may just need to do them in a few batches.<\/p>\n

Now – the raw, vegan ‘mozzarella’ cheese! This is incredible! Fist-pump! I remember when I first got into raw cheese making my partner would beg me to make a batch every single week, which I did until it got tiresome and then and I said ‘forget it buddy!’. Aw, I know, I’m mean aren’t I.<\/p>\n

[bctt tweet=\"Ever wondered how to make a raw, vegan 'mozzarella' cheese? Find a recipe here.\"]<\/p>\n

It’s such an easy thing to prepare though, you just need to allow it time to culture. Macadamias usually give the cheese a softer and fluffier texture than cashews do, so it makes a great mozzarella. You just use a little dairy free probiotic powder to start the culturing off, which you can find at most health stores or chemists. If you only have capsules, just open them up and pour them in. I find 24 hours is enough to culture this type of nut cheese, and of course, once you pop it in the fridge, the culturing process is drastically slowed down, so you can store it like this for weeks.<\/p>\n

Enjoy, my little raw Italian cheese lovers!<\/p>\n

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Raw Sun Dried Tomato Flaxseed Crackers<\/h2>\n
<\/div>\nNaturopath Lauren Glucina<\/a><\/span>\n
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These flaxseed crackers are a staple in my home now, made with golden flax, they are high in fibre and essential fatty acids. This recipe makes a huge batch. Note the active prep time is 20 minutes but this excludes both the soaking time (30 minutes) and dehydrating time (approximately 10 hours).<\/em><\/span><\/div>\n
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