A bit of crunch to a Raw diet, you can’t beat it. Things like these biscuits add a much needed bite to the gorgeous raw salads and soups that we are munching at the moment. We love ‘em!
Jane and I appreciate a good oatcake, but these biscuits are something else! Fat and dense with loads of flavour they are something quite substantial and of course, you have all the nutrients and enzymes still there so they fill you up even more.
These Cashew Biscuits are also green which is my favourite colour. Do you find this attracts you to certain foods? I know I like purple things, there is an ice cream in the Philippines called ‘Ube’ which is one of the worlds most amazing foods. I believe this is known as a tangent…….
You will need a dehydrator for these, or some say that you can put an oven on low heat and leave the door open slightly, although I don’t like the sound of this practice. Dehydrators are relatively cheap and if you’re into this kind of thing, are a worthy addition to your kitchen arsenal. They are basically a small hair dryer with a big plastic box attached, you can change the temperature on them, our’s goes up to 700C but we keep it below 45oC. Keep it raw! They are also handy when foraging, dry excess herbs for future use. We have been making alot of mint tea, using a glut of apple mint and storing it in jars for later.
Mustard is one of my favourite things to be found in a jar (horseradish also). I will be making my own very shortly in the BHK such is my passion for the stuff. Well made mustard also happens to be very good for you and has many health giving properties (see the Foodie Fact).
Biscuits, crunch, raw and YUM! Give them a whirl.
Makes 8 big biscuits:
2 cups cashews (soaked overnight), 1 cup sunflower seeds, 2 cloves garlic (mashed up), 2 cups spinach leaves, 1/2 cup flax seeds (soaked), 1 celery stalk (chopped), 1/4 cup fruity olive oil, 2 teas dijon mustard, 1 teas salt, 2 tbs nutritional yeast flakes (optional, but will make them nice and cheesy), 1 teas dried sage, 1 teas cracked black pepper
In a food processor, blend your cashews first to form a thick paste. Reserve the oil and add all other ingredients, begin to blend and add the olive oil gradually until the paste is sticky but not wet. You will need to scrape down the sides of your FP and blend again to make sure all is combined well. If it’s too dry, add a little more water, if it’s too wet, add more flax seeds.
Dehydrators differ, but ours does not have a non stick shelf. We cut greaseproof paper into suitably sized squares.
Grab a decent sized ball of your mix with oiled hands, shape it a gauge the size (ours were around 6 inch discs, nice and chunky), place on your greaseproof square and pat down until you are happy with the size. Use a cupped hand to push in any untidy bits and form a nice edge.
Pop in a dehydrator for around 12 hours on 440C, we left our’s overnight and in the morning, we had crunchy biscuits.
We Love It!
We can see ourselves eating alot of these and even, on occasion, replacing our oatcake habit with these green wonders. They are alot more than a biscuit and from a nutritional point of view, are real powerhouses disguised as a dried up looking disc. What a pleasant surprise.
Mustard seeds are related to Broccoli, the cruciferous family and there are over 40 different varieties of the plant, but they are mainly grouped into black (the spiciest), white and brown.
Brown mustard seeds (which are actually dark yellow in colour) are the acrid ones used in making Dijon Mustard.
Mustard has been shown to battle cancer and has lots of selenium, which helps with asthma and arthritis. It also boasts plenty of magnesium which helps with sleep patterns, migraines and also good levels of omega 3 fatty acids.