Matthew Kenney – Day 23 and Recipe

Day 3 at Level 2 in Matthew Kenney Cuisine. It was my moving day to a different apartment. With some issues with wifi, rent and a really bad sleep, I’m up and ready for the day (hemp cappuccino always makes things better).

Today at school it was pretty easy going, we had to do raw calamari with tartar sauce, which I didn’t quite like, but it was interesting, we also did several sauces/crackers/eggplant crisps and so on. So speaking of crisps and crackers, here is my favorite recipe for raw sundried tomato crackers (you will need a dehydrator for this).

Ingredients

  • 2 cups walnuts, soaked overnight
  • 1/2 cup ground flax
  • 1/4 cup water
  • 1/3 cup sun-dried tomatoes, softened and chopped
  • 1/4 cup olives, sliced
  • 1 teaspoon oregano
  • pinch thyme
  • pinch salt

Place walnuts in the food processor and pulse until they are ground fine. Add flax meal. Separately blend the sun-dried tomatoes, water and olives, add to your walnut-flax flour and mix by hand. Stir in the spices.

When you get your “dough” Spread onto dehydrator sheet. Press to 1/4th inch thick. Dehydrate at 140 for an hour, then 115 until very dry, probably overnight. You will want to flip the crackers half way through dehydration.