Cashew and sesame flour (seed) crackers with a green spicy dip

I love seed crackers and I vary them endlessly with basically the seeds I have at home.  These seed crackers were made as a little snack and served prior to a dinner. They are quite salty with a lovely sesame and cashew taste. I used up my swiss chard and made a different dip with a little bit of sting from wasabi and tahini. Topped it all with some roasted cashews and red beet sprouts. I seldom buy swiss chard since I think the packages are so large and I sometime have a hard time to make use of it all. However, this was a perfect way to enjoy it.  I will definitely be making this again. I hope you would like to give it all a try. Enjoy!



Makes one baking plate

  • 1 cup cashew nuts
  • 1/2 cup sesame seeds
  • ½ cup sesame flour (I used fat reduced because it gives a good consistency for crackers. I could not say how it works with regular sesame flour).
  • ¾ cup flax seeds
  • ¾ cup pumpkin seeds
  • ¾ cup sunflower seeds
  • 2 tbs olive oil
  • 1 teaspoon physalis husk
  • 1 teaspoon Himalaya salt
  • 1 cup boiling water
  • sea salt to sprinkle on top

Add all ingredients (except the water) in a mixer. Mix it all well but there should still be some texture and not turn into “flour”. Place the mix in a bowl and add the boiling water. Blend well and scoop up on a piece of baking paper. Patiently use a dough scraper to make the dough thin and nice (add more water if it is hard to work with the dough). Use your dough scraper to make patterns for the size you prefer for your crackers. Sprinkle some sea salt on top. Bake for 15 min on 400 degress F (200 degrees C). Take out the tray and cut once more where you patterns are made. Continue baking for another 40 min on 300 degrees F (150 degrees C). Turn off the oven and you can let the crackers stay in the oven until it is no longer warm. Now your crackers should be all crispy and wonderful. _IMG9678 _IMG9631 _IMG9680 SWISS CHARD DIP WITH TAHINI AND WASABI makes about 3/4 cup

  • Swiss chard 1,5 cup roughly chopped
  • 3 tbs olive oil
  • ½ teaspoon wasabi paste
  • 1 tablespoon tahini
  • generously with salt (taste after mixing add to your preferences) It is also wonderful to add a tablespoon of mayonnaise to this dip.

Mix all ingredients in a high speed blender to a creamy dip.

My roasted cashew nuts are made just using olive oil, dried red pepper, a bit of tamari sauce and chili.  Baked in the oven until they turn golden. _IMG9648


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