Tue, February 9th, 2010

Mini Flax Pizza Bites

From Issue 20 of News from the Kitchen

 

raw food recipe mini flax pizza bites

 

Flax Cracker Base

Either use your own flax cracker recipe, flax crackers you already have, or use this recipe.

  • 1/2 cup flax seeds
  • 1/2 cup flax meal
  • 6 medium tomatoes
  • 1 cup sun-dried tomatoes, soaked 2 hours or more
  • 1 tablespoon lemon juice
  • 1/4 cup fresh basil
  • 3 tablespoons dried Italian herb mix
  • 3 medium onions
  • 1 clove garlic
  1. Grind all ingredients in a food processor.
  2. Spread evenly and thinly over 2 nonstick dehydrator trays, right to the edges, and then use a knife or spatula to score into individual squares.
  3. Dehydrate at 105 degrees for 3 hours. Then invert onto another mesh dehydrator tray to finish drying in the dehydrator for a further 10 – 18 hours.

 

Pine Nut Cheese Spread

  • 1/2 cup pine nuts
  • 1/2 cup macadamias
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 2 teaspoons nutritional yeast
  • 1/4 cup water
  1. Grind all ingredients in a food processor.

 

Tomato Sauce

  • 4 medium tomatoes, de-seeded
  • 1/4 cup sun-dried tomatoes, soaked 2 hours or more
  • 1 soft date
  • 1 clove garlic
  • 2 teaspoons olive oil
  • 1 tablespoon fresh basil
  • 1 tablespoon dried oregano
  • 2 teaspoons lemon juice
  1. Blend all ingredients in a high-speed blender until smooth.

 

 Pesto

  • 2 cups basil, tightly packed
  • 1 tablespoon minced rosemary
  • 1/4 cup pine nuts
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 2 teaspoon lemon juice
  1. Pulse all ingredients in a food processor until broken down, but leave some texture to the finished pesto.

 

Assembly

  1. Start with the flax cracker as a base, to which you’ll add a layer of the nut cheese spread.
  2. Next comes the tomato sauce. Top with some pesto.
  3. Garnish with olives, capers and a sprinkle of Italian seasoning.

 
Variation: This recipe works great using marinated whole mushrooms as a base instead of flax crackers.

  1. Marinate 12 mushrooms in 1/4 cup tamari and 1/4 cup olive oil for 2 hours or more.
  2. Fill the mushroom caps with the nut cheese, tomato sauce and pesto. Going heavier on the amount of pesto works really nicely with mushrooms.
  3. Once the mushrooms are stuffed, place in the dehydrator at 105 degrees F to warm through for 1 – 2 hours.

 

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