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]
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:
- 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:
- 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).
- Spread evenly then score it into crackers the size you would like.
- This is where you can add a little more caraway seed and sprinkle some coarse sea salt, but that is totally optional.
- 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.