Robyn Law & Girl on Raw’s Vegan Garlic & Rosemary Crackers with Capri Cheese13
It is DAY 18 of "Raw Food Recipes with Excalibur" and we celebrate our fantastic Excalibur Dehydrator Giveaway with my lovely Aussie friend, Robyn Law from Girl On Raw. Robyn and I were introduced by our mutual friend, Kellie a few years ago; and although we have never met in person, remain great virtual buddies. Robyn was one of the first people I connected with in the raw food community when I started my blog, and so I just could never have done this raw vegan event without her. You are in for a treat, because she has brought two delicious super easy raw recipes to the party today.
This capri cheese and raw vegan garlic and rosemary crackers are AMAZING. Not only do they have fantastic flavour, but they are SUPER EASY too. These two recipes are a perfect example of how easy, quick, and delicious raw foods can be. Anyone can make these two recipes.
I love how versatile these raw crackers are. You can adapt this recipe and make the crackers into croutons, which makes a fantastic topping for raw vegan salads, raw pizza bases, or soups. You can also create fantastic raw vegan gluten free wraps with this recipe by spreading the mixture much thinner on tefflex sheets and dehydrating for a shorter time. These crackers are also a fantastic way to use up leftover almond pulp from making your own homemade almond milk. Or you can grind your own almonds to make almond meal, or purchase pre-made almond meal from the health food store.
The Capri Cheese is also versatile and can be served as a cheese ball; as a pate in a nori or chard wrap; or as a topping for your favourite raw salad. You can also form the cheese into a ring and place it in your Excalibur dehydrator on 115Fº for 1-2 hours to form a rind and warm it slightly before serving to company. YUMMO!
So who is the lovely lady who created these delectable snacks?
Robyn Law is a former Australian flight attendant turned raw food chef living in Saudi Arabia. Robyn’s career has spanned 3 continents over 18 years, most recently as an executive flight attendant working on private jets with diplomats, royalty and high profile business people. It was here that she was able to share her knowledge of nutrition, and talent for recipe development creating personalized menus for her clients.
During this time, on her vacation, Robyn attended the Matthew Kenney Academy for training in the Fundamentals of Raw Cuisine, where she was instructed directly by UK’s leading raw chef, Russell James. Here, she expanded on her raw foods knowledge and practice, and connected with other raw chefs already working in the industry.
A passionate foodie, with a keen interest in healthy fun living, Robyn shares her personal experiences, delicious recipes, and healthy living tips at Girl On Raw. Robyn teaches raw food workshops and demonstrations, and does menu consultation with restaurants. She is also available for personalised individual wellness coaching. She is currently undertaking a Diploma in Clinical Nutrition to complement her culinary skills.
Check out Girl on Raw and fall in love with Robyn Law.
Robyn, thanks for being a part of this. I love you!
Robyn Law & Girl on Raw’s Vegan Garlic & Rosemary Crackers with Capri Cheese
- Garlic & Rosemary Crackers
- 2 cups almond meal - you can even use leftover wet pulp from making almond milk
- 1 cup flax meal (using golden flax not brown) Grind fresh in a spice grinder, coffee grinder, or Vitamix.
- 1/4 cup nutritional yeast
- 2 1/2 cups filtered water
- 2 Tbsp fresh rosemary roughly chopped (use less if dried)
- 2 cloves garlic chopped/crushed
- 1 Tbsp fresh lemon juice
- 1 tsp Himalayan or Celtic sea salt
- Place all ingredients in a food processor fitted with an S blade and process until all ingredients are well combined. You may need to stop to scrape down the sides a couple of times.
- Divide the mixture into 2 parts and spread mixture evenly on 2 teflex sheets. You can score them into crackers, crouton, or bread sizes, depending on how you wish to serve them.
- Dehydrate in your Excalibur dehydrator for 115Fº for 10 hours or until desired texture. You may want to flip the mixture onto the mesh sheets, when they can be easily removed without sticking, to crunch them up.
- The finished product will last up to 2 weeks in an airtight container.
- You can adapt this recipe and make the crackers into croutons, which makes a fantastic topping for raw vegan salads, raw pizza bases, or soups. You can also create fantastic raw vegan gluten free wraps with this recipe by spreading the mixture much thinner on teflex sheets and dehydrating for a shorter time.
- Capri Cheese
- 2 cups raw cashew soaked for 2 hours
- 2 Tbsp fresh lemon juice
- 2 Tbsp nutritional yeast
- 1/4 cup diced sundried tomatoes soaked and drained then chopped
- 1/4 cup lightly packed fresh basil chopped (use less if dried)
- 1 tsp Himalayan or Celtic sea salt or more to taste
- 1/8 tsp cracked black pepper
- zest of 1 lemon
- Place all the ingredients, except for the basil and tomatoes, in a food processor fitted with an S blade and process until all ingredients are well combined. You may need to stop to scrape down the sides a couple of times.
- Place the mixture in a bowl and fold through the basil and tomatoes.
- This cheese will store in an airtight container in the fridge for up to 5 days, and will harden, so be sure to take it out of the fridge to bring it to room temperature before serving.
- Optional: You can form the cheese into a ring and place it in your Excalibur dehydrator on 115Fº for 1-2 hours to form a rind and warm it slightly before serving to company. YUMMO!
Piggy Cooking Tips
selecting and storing raw cashews
“Raw” cashews are widely available in pre-packaged bags as well as bulk bins. Always purchase from a supplier where there is a high turnover to ensure freshness and quality. Look for plump cashews that are uniform in colour. Avoid the limp and shrivelled ones. Cashews should smell nutty and sweet. If they have a sharp or bitter smell they have gone rancid. To preserve the precious oils, store cashews in a sealed glass jar in the fridge for up to six months. Always soak cashews before using to remove the enzyme inhibitors and make them more digestible.