Makes 12 servings
Ingredients
- 1 cup almonds
- 1 cup smoked almonds
- 1/2 cup golden flaxseeds
- 2 tablespoons coriander seeds
- 2 tablespoons tamari or soy sauce
- 1 tablespoon agave nectar
- 1 1/2 cup water, or as needed, divided use
- Kosher salt, as needed
- Micro herbs and edible flowers, as needed for garnish
Directions
- In two covered containers, cover the almonds with water and soak overnight. Drain and reserve separately.
- Preheat the oven to 170°F (see note). In a blender or food processor, combine about half of the flaxseeds and the coriander, and pulse to grind finely. Add the drained plain almonds, remaining flaxseeds, tamari, agave nectar, and 1 cup of the water, and blend until smooth paste forms.
- Line a baking sheet with a silicone baking mat. Spread the almond mixture into an even layer, all the way to the edge of the pan. Use the back of a knife to score the paste into your desired shape.
- Place in the oven to dehydrate until dry and crisp, about 7 hours. (Time will depend on the size of your pan. An 18-by-13-inch pan will take about 7 hours.)
- Meanwhile, in a clean blender combine the smoked almonds with the remaining 1/4 cup water, and blend until smooth. Season with salt, to taste.
- Spread or pipe the almond spread on each cracker and top with micro herbs and edible flowers before serving, if using.
Chef's Note:
If your oven won’t go to 170°F, set it to the lowest possible temperature, and check the crackers frequently, since they will cook faster.
