Playful Coriander Toast with Spinach Dip/Spread with Toppings

April 4, 2019—0 Comments
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Playful Coriander Toast with Spinach Dip/Spread with Toppings

Servings: 12 pieces
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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)

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

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)

  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 inch 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!

  1. 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!

This blog offers general information about health, medicine, and nutrition-related subjects. The words, images, linked materials, and other content provided in this blog, are for informational purposes only and should not be construed as medical advice. If the reader or any other person has a medical concern, he or she should consult with a physician or other qualified health care provider.

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Hi, I’m Eydie!

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