Prep time:
35
INGREDIENTS
- For the green ones:
- - 60g cashews
- - 50g almond flour
- - 30 g golden flax seeds
- - 200g spinaches
- - 40g fennel hearts
- - 2 tabespoons nutritional yeast
- - 1 teaspoon fresh thyme
- - Half a teaspoon of salt
- - Half a teaspoon lemon juice
- - 1 teaspoon extra virgin olive oil
- For the yellow ones:
- - 60g cashews
- - 50g almond flour
- - 1 carrot
- - 40g fennel hearts
- - 30g golden flax seeds
- - 2 tablespoons nutritional yeast
- - Half a teaspoon smoked paprika
- - Half a teaspoon salt
- - 1 teaspoon extra virgin olive oil
- - Half a teaspoon lemon
- For the purple ones:
- - 60g cashews
- - 50g almond flour
- - 30g golden flax seeds
- - 1 beet
- - 40g fennel hearts
- - 20g pitted black olives
- - 2 tablespoons nutritional yeast
- - Half a teaspoon salt
- - 1 teaspoon extra virgin olive oil
- - Half a teaspoon lemon juice
INSTRUCTIONS
- Soak all of the cashews for 2 or more hours
- Prepare the golden flax seeds flour grinding all the seeds for a few seconds with a blender or a coffee grinder, then sift it through a colander.
- Prepare the spinach, beet and carrot juice to color the snacks by using a juicer. You should obtain 45ml spinach juice, 45ml carrot juice and 60ml beet juice
- Start with the green snacks. Drain a third of the cashews, then blend them with an immersion blender with the spinach juice, 15ml water, the nutritional yeast, the lemon juice and the salt to obtain a liquind and smooth cream. Add the minced fennel and blend again. Whisk and incorporate the almond flour, the oil, the flax seed flour and the thyme.
- Preparate the yellow snacks. Do the same as before, but add the carrot juice instead and add the paprika while adding the flour.
- Finish with the purple snacks. Do the same thing again, and add 45ml beet juice and the minced olives.
- Level the batters with a spatula, to create a 2mm high layer on the tray of the dehydrator, placing some parchment paper at the bottom of the trays. Dehydrate at 42°C for 5 hours. If you do not have a dehydrator, use a ventilated oven at minimum temperature and keep the door opened, baking them for 5 hours.
- After 5 hours, flip the snacks and brush the bottom part of the purple one with the remaining beet juice. With a round 4cm wide mould, cut the snacks, or cut them in squares if you prefer. Place the shaped snacks on the trays again and remove the parchment paper. Dehydrate for 7 more hours, until the snacks look crunchy. The dehydrating time might vary according to the humidity and the environment.
- Serve the snacks on their own, or with a sauce, a dip or a vegetable paste. You can store them in an air tight container for up to 2 weeks.
