coconut crust
Tools needed: food processor
Ingredients:
1 cup coconut meat
1/2 cup soaked cashews
1/2 cup soaked and peeled almonds
1/2 tsp paprika
1/2 tsp black grounded pepper
3 tbsp finely chopped green onion
1 minced garlic clove
Salt as you taste
1 big red bell pepper cut in the middle
1 medium tomato
1 tbsp tamari
1 tbsp olive oil
Pinch powder hot chili
1/3 cup shredded carrot
1 tbsp black sesame
1 tbsp sun flower kernels
Preparation:
Into food processor add the coconut, cashews, tomato, oil and the spices
Work for a while with the texture
Add the rest of the ingredients and pulses 4-5 times avoiding melt the ingredients
Apply the dough over the dehydrator sheet or molds and dehydrate 10 hours
For cracker can be dehydrate for longer time
for the white sauce see oyster white sauce recipe
Assemble:
Remove the crust from dehydrator and fill with spinach sauce
Add the garniture with fresh vegetables
Dehydrate for 30 minutes
Serve with oyster white sauce on top
