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!


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)


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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