- 2 cups dried, shredded coconut
- 1/2 cup tahini (hulled or unhulled both work)
- 1/2 cup maple syrup (or honey)
- 1/2 cup coconut oil (liquid)
- 1 teaspoon pure vanilla extract (or 1 vanilla bean)
- 1/2 teaspoon Celtic or Himalayan sea salt (optional)
- Add all ingredients into large bowl except the shredded coconut.
- Stir with spoon until well mixed.
- Once combined, add shredded coconut. Stir again until well combined.
- Drop cookies onto a tray with baking paper or greaseproof. Cover and freeze for at least 30 minutes. (Cookies will harden when cooled.)
- Store leftover raw vanilla drop cookies in the fridge or freezer.
- 1 cup (150g) flaxseeds (aka; linseed)
- 2 tbsp (40ml) ground flaxseed (linseed) meal or almond meal (use only linseed meal for low allergy)
- 3/4 cup (190ml) water
- 2-3 tsp (10-15ml) Himalayan salt, tamari or soy sauce
- 3 tsp (15 ml) maple syrup (or honey)
- pinch of onion powder (about 1/6 tsp)
- pinch of garlic powder
- ½ cup grated parmesan cheese (avoid for low allergy)
- 1 tsp minced fresh rosemary (avoid for low allergy)
- Himalayan salt for sprinkling
- Mix the flaxseeds and flaxseed (or almond) meal in a bowl.
- Combine the water, salt or tamari, sweetener, and any of the optional ingredients, except the salt for sprinkling, in a container and mix until everything is thoroughly combined.
- Pour the water mix over the flaxseed mix and stir thoroughly.
- Leave to sit for 10 to 15 minutes, until the mix becomes thickened, but not too stiff.
- Spread mix thinly over one dehydrator tray and score lightly with a spatula.
- Sprinkle with salt
- Dry for 12-36 hours at 40-45°C, flipping crackers once after 5-6 hours (optional).
- Break crackers along score lines and store in an air-tight container.
- Preheat oven to 170 – 190 C.
- Prepare a large baking tray by lining with baking paper or use a silicon mat
- Follow steps from 1 – 6
- Scoop the mixture out on to your lined baking tray or silicone mat.
- Cover the mix with baking paper, use a rolling pin to roll the mix to an even thickness. Try to roll the mixture to no more than 5mm thick. This takes some patience as you need to push the dough back together if it breaks up.
- Using a sharp knife, deeply score/cut your dough along desired cracker shapes. This allows you to break the end result into nice tidy pieces.
- Bake in the oven for approximately 30-35 minutes (check to make sure they are not burning). The thicker the mix is the longer it will take to bake. You can turn them over after 15 minutes to cook the yunderlayer if you like.
- Remove from oven and allow to cool completely, then break into crackers.
- Store in an airtight container for up to two weeks.
These are yummy with savoury or sweet ricotta (watch out for my recipe for home-made goats ricotta with herbs and garlic!), or any kind of cheese or nut butter!
Photo courtesy of Jessica Higgs