Playful Coriander Toast with Spinach Dip/Spread with Toppings

Written by Eydie Desser

Chef Matthew Kenney is a well known Raw Food Chef and has several restaurants. His food is glorious and vibrant. You feel healthy just looking at his food! I took a cooking class from one of Matthew Kenney’s graduates. This is one of the recipes we made, and it is so beautiful and delicious. It takes a few hours of unattended time to cook, but well worth it.  Make the Coriander toast a day or two before you want to serve it. This can be an artistic endeavor, creating pieces of art on each toast. Open up your creativity and enjoy!

Ingredients

Spinach Dip :

  • 4 cups baby spinach
  • 1/2 cup tahini (I used Artisana)
  • 1 tomato, chopped
  • 1/2 tsp. nutmeg
  • 3 T lemon juice
  • 1/8th tsp. salt  (optional—the original recipe calls for ½ tsp. salt)


Coriander Toast :

  • 1/4 cup water
  • 2 TB tamari  (I use low salt tamari and it works very well)
  • 1 TB maple syrup
  • 2 TB freshly ground coriander seeds
  • 1 TB golden flax seeds
  • 1 cup almond meal
  • 1/4 cup flax meal (ground flax seeds)

Instructions

For the Spinach Dip :

1- Process all ingredients in a food processor until well combined, but still chunky.



For the Coriander Toast :

1- Whisk together coriander, water, tamari, and maple syrup.  Fold in almond meal and flax seeds. Fold in flax meal and stir until mixture begins to cohere to itself.

2- Spread a thin layer, 1/8-1/4” thick on a Silpat, (or teflex if you have a dehydrator), and score into 2 x 3-1/2″ pieces.

3- Place in preheated oven to its lowest setting or in a dehydrator at 115° for 4 hours

4- Flip toast over and finish cooking for another 6-8 hours.


Assembly – let your creative juices flow!

Spread a thin layer of the Spinach dip on each piece of toast.  Garnish with micro greens, wild arugula, edible flower, grated radish. Be playful and have fun with it!

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