This tapenade inspired olive spread is not only delicious on top of these homemade, raw and grain-free dandelion flax crackers, but also on salads and sandwiches! The simple, crunchy crackers can be made in a dehydrator or in an oven at the lowest temperature. The spices add a great amount of flavor that compliment the unique taste of dandelion.

Raw Olive Spread With Dandelion Flax Crackers [Vegan, Grain-Free]

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For the Olive Spread:

  • 1/2 cup almonds soaked for at least an hour (soaking is optional but encouraged)
  • 1 cup black olives, pit removed
  • 2 cloves garlic
  • 1 cup parsley
  • 5-6 basil leaves
  • Juice of 1/2 lemon
  • 2 tablespoons cold pressed olive oil
  • Pinch salt and pepper

For the Dandelion Flax Crackers:

  • 2 cups ground flax
  • 11/2 cups dandelion pulp (left over from juicing or blend dandelion leaves with water and then strain it)
  • 1 cup water or more
  • 1 teaspoon Himalayan salt
  • 2 teaspoons toasted cumin seeds
  • Caraway seeds (optional)


To Make the Olive Spread:

  1. Throw all ingredients into a food processor and process. The mixture should be a little coarse, but you can process until desired consistency.

To Make the Dandelion Flax Crackers:

  1. Mix all ingredients together. You can let it sit for a couple of hours or overnight and have it a bit fermented, or you can spread it on the dehydrator sheets (with the teflon sheets so nothing falls through).
  2. Spread evenly then score it into crackers the size you would like.
  3. This is where you can add a little more caraway seed and sprinkle some coarse sea salt, but that is totally optional.
  4. Dehydrate for 6–8 hours. Flip the sheets over and remove the teflon sheets and dehydrate until you like the crispness, usually 2 to 4 hours.


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