{"id":3399,"date":"2017-03-26T16:08:07","date_gmt":"2017-03-26T13:08:07","guid":{"rendered":"http:\/\/hbne.co.il\/?p=3399"},"modified":"2019-11-05T13:34:03","modified_gmt":"2019-11-05T11:34:03","slug":"cauliflower-corn-crispies","status":"publish","type":"post","link":"https:\/\/hbne.co.il\/?p=3399","title":{"rendered":"Cauliflower Corn Crispies"},"content":{"rendered":"

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Dairy free, sugar free, raw vegan, low oxalate<\/a> (with the exception of the nutritional yeast and when pared with fermented nut cheese) treat<\/p>\n

This amazing cracker was inspired by Matthew Kinney\u2019s 00 + Co Vegan Pizzeria<\/a>. The taste of the cauliflower, corn and mustard base was unforgettable.<\/p>\n

The above photo shows my final creation and layered as follows:<\/strong>
\nCauliflower Corn Crispy
\nMustard
\nVegan fermented macadamia zaatar spirulina cheese<\/a>
\nArugula
\nFermented wild asparagus
\nRocket greens
\nWild garlic flowers
\nWild Judas tree flowers<\/p>\n

Ingredients<\/strong><\/p>\n

\u00bd c whole flax seeds
\n1 c water (fermented brine)<\/p>\n

2 c fresh cauliflower
\n2 cups corn (fresh or frozen)
\n2 t salt (Himalayan) \u2013 omit if using brine
\n1 T nutritional yeast
\n4 bunches wild garlic flowerheads (or garlic to taste)
\n1 T fresh or frozen seaweed
\n2 drops lemon oil
\n2 curcumin tablets
\n2 T ginger<\/p>\n

Preparation<\/strong><\/p>\n

Soak flax seeds in water for about \u00bd day or until almost all of the water is absorbed by the flax seeds.<\/p>\n

Directions<\/strong><\/p>\n

In a food processor mix all ingredients with the exception of water and flax seeds.<\/p>\n

Fold soaked flax seeds into the cauliflower and corn mixture and spread onto dehydrator sheets. Make an effort to spread an even and thin layer.<\/p>\n

Dehydrate, peel of dehydrator sheet when semi dry and flip and dry. After flipping break into hand size pieces. Dehydrate for 15-24 hours\u00a0until dry.<\/p>\n