Playful Coriander Toast with Spinach Dip

butterfly Makes: 12 pieces


Written By Eydie Desser


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Chef Matthew Kenney is a well known raw food chef and has several restaurants all over the world. His food is so glorious and vibrant, you feel good just looking at it. I took a cooking course from him and this is one of the recipes we made–so beautiful and delicious. I still had to “Garden of Eydie-it” by eliminating oil and sugar. It’s so good! Make the coriander toast a day or two before you want to serve it. Make it an artistic endeavor, creating pieces of art on each toast.

Equipment needed: Dehydrator, teflex or silpat mat if cooking in an oven (see Cook’s Notes)


For the Spinach Dip:
  • 4 cups baby spinach
  • ½ cup salt free tahini
  • 1 tomato, chopped
  • ½ teaspoon nutmeg
  • 3 tablespoons lemon juice
  • teaspoon salt  (optional)
For the Coriander Toast:
  • ¼ cup water
  • 2 tablespoons 50% less sodium tamari 
  • 1 tablespoon Maple syrup
  • 2 tablespoons freshly ground coriander seeds
  • 1 tablespoon golden flax seeds
  • 1 cup almond meal
  • ¼ cup flax meal (ground flax seeds)
For the Garnish:
Sliced radishes, micro-greens, and edible flowers


Make the Spinach Dip:

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

For the Coriander Toast:
  1. Whisk together the water, ground coriander seeds, tamari and Maple syrup.  Fold in almond meal and flax seeds. Then fold in the flax meal and stir until the mixture begins to cohere to itself.
  2. Dehydrate the toast:
    1. Set the temperature to 115℉
    2. Spread a thin layer, ⅛”-¼” thick on teflex and score into 2 x 3 ½-inch pieces. Place in the dehydrator and set for 4 hours. Flip the toast over and finish cooking for another 6-8 hours
Assemble—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 flowers, grated radish. Be playful and have fun with it!

butterfly Cook's Notes:

To use an oven, set the temperature to the lowest setting.  Spread the coriander dough on a silpat mat, Cook for 4 hours then flip and cook until crispy,  Check for doneness every hour or so.


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