Yum! This recipe is amazing and will be sure to impress your guests. Straight out of our SHARE COOKBOOK.
Makes one tray.
You can also substitute some of the onions for other nutritious vegetables such as shredded kale, carrots or broccoli.
600g thinly sliced onion
60g sunflower seeds
60g flax seeds
40g chia seeds
2 tablespoons tamari or coconut aminos
2 teaspoons salt
2 tablespoons extra virgin olive oil
1 tablespoon raw apple cider vinegar
Place half the onions and all of the remaining ingredients into a high speed blender, and process until smooth.
Transfer mixture to a bowl, and add the remaining onions. Mix well.
Spread the mixture out onto a dehydrator tray lined with a sheet of baking paper to a depth of 5mm.
Dehydrate for 10-12 hours, then remove the baking paper, cut into desired shapes, and return to dehydrate without paper for a further 6-8 hours or until as crisp as you like.
1 x onion bread recipe ( page 47)
150g cashew cheese
4-6 cherry tomatoes, quartered
½ yellow capsicum, diced
7-8 Kalamata olives, halved
Pinch of oregano
1. Prepare onion bread mixture and form it into small 4cm circles on a sheet of baking paper.
2. Dehydrate for 4 hours on 600C, then flip the pizzette bases over and dry for a further 4 hours. They need to be semi dried at this stage, as once the toppings go on, they will undergo further drying.
3. Place a teaspoon of cashew cheese onto each base and top with 1-2 quartered tomatoes, a couple of pieces of capsicum, half an olive, and a sprinkle of oregano. Dehydrate for a further 8-12 hours depending on how crisp you would like them to be
CASHEW CREAM CHEESE
500g cashew nuts
8g nutritional yeast flakes
150ml coconut cream
1 teaspoon salt
75ml lemon juice
1 teaspoon grated garlic
50ml extra virgin olive oil
100ml sunflower oil
Cover the cashew nuts with 2 litres of water, and allow to soak overnight.
Drain the nuts and place in a high-speed blender with all the remaining ingredients.
Blend until smooth.
Store refrigerated for up to 2 weeks.