This recipe is fairly labor intensive, yet I think it ultimately is worth the time. It makes enough for a small party crowd or just for one's own personal consumption :). Trust me: it looks much more vibrant when you actually see it (my camera is a bit dark-tinted!)
1 cup flax seeds, soaked in 1 1/4 cups of water for about 12 hrs. 6 sun-dried tomatoes, chopped into tiny red flecks 1 tsp herbs de provence, or more or less to taste 1/2 tsp Himalayan pink sea salt 1/4 tsp freshly ground black pepper
Combine the soaked flax with the remaining ingredients in a bowl, then stir everything until it is uniform. Spread onto a dehydrator tray approx. 1/4-inch thick and dry @ 110 for 18-24 hrs., flipping the cracker sheet and scoring it into sixteen even crackers about half way through. Once finished, allow to cool briefly and then break off the crackers. Voila!
1 small avocado 1/2 tsp herbs de provence dash of cayenne 1/4 tsp Himalayan salt 1 tsp lemon juice
Mash all of the ingredients together until very smooth, almost like a lime-green cream cheese.
1 small heirloom (or regular, if you can't find heirloom) tomato, chopped into 1-inch diameter (give or take 1/2 inch) rounds 1/2 of a zucchini, thinly slice lengthwise on a mandolin heavy sprinkle of dulse flakes
Make sure both the zucchini and tomatoes are sized to fit the crackers. Mix them with the dulse and let them sit and marinate in their own juices for a few hours to get tender. Then, separate the tomatoes from the zucchini.
ASSEMBLY Spread a thin layer of the avocado spread on top of each cracker. Top each cracker then with a piece of two of zucchini followed by a piece of tomato. There you have it! Enjoy!!