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Preparation time: 40+ min

Difficulty: complex

Serves 2

For crackers


  • 5 cups walnuts

  • 5 cups diced zucchini

  • 1 cup ground golden flax seeds

  • 1/2 cup hemp seeds

  • 1/2 tsp Himalayan salt

  • water as needed

Soak the walnuts for a few hours. Drain them and mix them in a food processor to get the texture of couscous. Place them in a bigger bowl. Do the same with zucchini. Add the rest of the ingredients, mix well, and leave at room temperature for about 10 minutes. The batter must be juicy but still keep the texture when you press it with your hands. If the batter is too thick, add a little bit of water. Place the batter evenly on the trays you use for dehydrating. Spread the batter throughout the tray, approximately half centimeter thick. Dehydrate overnight at 46°C. The next day, cut the crackers to the shape of your liking with a sharp knife. You will have leftover crackers so I suggest you use them with different spreads and fresh vegetables.

For white bean spread


  • 150 g large white beans

  • few sprigs of fresh rosemary

  • kombu algae

  • few bay leaves

  • green part of spring onion

  • pepper

Soak the beans overnight and cook them the next day with a few sprigs of rosemary, kombu algae, and bay leaves. Just before the beans are cooked, add salt. This way the beans will have a fuller flavor. If you salt the beans at the beginning of cooking, the beans won't cook. Drain the cooked beans, remove the herbs, and save some water for later for mixing. Add lukewarm beans to a food processor, pour over some bean liquid and water, and mix until you get a smooth mixture. Be careful with the bean water as it is very salty. Add chopped green part of the spring onion and pepper. Let the spread cool and save it until serving. The spread also goes well with fresh chopped lovage.

For tomato salsa


  • 50 g sun-dried tomatoes

  • 150 g juicy cherry tomatoes

  • white part of spring onion

  • few fresh basil leaves

  • salt and pepper

Pour hot water over sun-dried tomatoes and soak them until they are soft. Drain the water, chop the tomatoes and add them to the cherry tomatoes you cut into eighths. Add the chopped white part of the spring onion, few fresh basil leaves, salt, and pepper.

For spinach salad


  • 250 g baby spinach leaves

  • 2 carrots

  • 1 green pepper

  • 1 cubanelle sweet pepper

  • salt and pepper

Blanch the spinach leaves for a few seconds in boiling water, then cool them immediately in cold water with ice. You must be very quick so that the spinach still remains freshly green and keeps all the vitamins and minerals. Cut the spinach to your liking. put it in a bigger bowl and add carrots and peppers you sliced with a mandoline slicer. Mix the ingredients well and season to taste.

For serving


  • 1/2 kohlrabi

  • few tbs roasted pine nuts

  • few tbs roasted pumpkin seeds

Spread the white bean spread over the crackers and put a spoon of tomato salsa on top. Peel the kohlrabi and dice it into small cubes and sprinkle on top of the crackers. Sprinkle pine nuts and sunflower seeds on the salad and serve it with the rest of the dish.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.

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