Nut Crackers and Sun-Dried Tomato Dip

Published on May 21, 2017

Nut Crackers



Tear off two pieces of parchment paper to fit a cookie sheet and spread coconut oil in the middle of each piece, leaving a 3 – 4″ border without any oil on it. Mix ingredients together using a fork. Lay mixture on one of the parchment papers and spread it into a rectangle using greased fingers. Lay the other parchment over the mixture and use a rolling pin and roll to between an 1/8″ and 1/4″ thick for cashew meal and and 1/8″ if using almond flour. Remove paper and using a knife trim and refit mixture to make straight sides and replace paper and smooth out with rolling pin. Remove paper and using a pizza cutter, make five scores going each direction without cutting all the way through.

Bake in a 325 degree oven for 12 minutes. Turn the oven off and let dry out for 15 – 30 minutes. Check on them so they don’t get too dark. If using cashew meal, they can be a little dark. The almond flour crackers are nicer with just a little browning. You can remove the outer crackers breaking them off where the scores were made and return the rest to the oven if they are getting too brown.

Cool and store in an air tight container.

*Cashew meal can be made by putting raw cashews in a food processor.

Garlic and Sun-Dried Tomato Dip



Mix all ingredients and refrigerate.

*Labneh makes a thicker dip that won’t get watery. If you can’t find lebne (Persian stores will carry it and I found it at Whole Foods), it can be made with regular yoghurt. Line a colander with cheesecloth and set on a bowl. Spoon the yoghurt on to the cheesecloth and let it drain overnight in the refrigerator.
**To hand rub an herb, place it in one hand and rub hands together turning herb into a fine powder as you add it to a mixture.

Recipes are adapted from