Mushroom Cashew Pate Crackers
Ingredients
Metric
140 g cashews
15 g dried shiitake mushrooms
1 small onion, roughly chopped
2 cloves garlic
15 ml ~ 1 tbsp refined coconut oil
15 g ~ 1 tbsp sweet miso paste
½ tbsp tomato paste
60 ml water or N/A Cabernet wine
Salt & Spices:
½ tsp ground coriander
½ tsp ground cumin
¼ tsp ground black pepper
¼ tsp salt
Crackers:
120 g all-purpose wheat flour
60 g cashew or almond butter
60 ml water
½ tbsp apple cider vinegar
1 tsp baking powder
US
1 cup cashews
½ oz dried shiitake mushrooms
1 small onion, roughly chopped
2 cloves garlic
1 tbsp refined coconut oil
1 tbsp sweet miso paste
½ tbsp tomato paste
¼ cup water or N/A Cabernet wine
Salt & Spices:
½ tsp ground coriander
½ tsp ground cumin
¼ tsp ground black pepper
¼ tsp salt
Crackers:
1 cup all-purpose wheat flour
¼ cup cashew butter
¼ cup water
½ tbsp apple cider vinegar
1 tsp baking powder
MAKES4 portions / 12 crackers
PREP TIME15 minutes
COOKING TIME30 minutes
TOTAL TIME45 minutes
Steps
1Add cashews, dried shiitake mushrooms, onion, garlic to a medium-sized cooking pot. Cover with plenty of water, mix and bring to a boil. Reduce heat to low and cook for 20 minutes. Drain and rinse.
2Add cooked mushrooms, cashews, onion and garlic, refined coconut oil, miso paste, tomato paste, salt, spices and water (or non-alcoholic wine) to a mini food processor or a blender.
3Blend until smooth to make pate. Place in the fridge to chill.
Tip: Make the pate the day before and keep it in the fridge overnight. It’ll solidify and hold a better shape on top of the crackers.
Tip: Make the pate the day before and keep it in the fridge overnight. It’ll solidify and hold a better shape on top of the crackers.
4Preheat the oven to 200°C (400°F) Fan. Make the crackers. Add nut butter, vinegar and water to a mixing bowl.
5Whisk together until smooth.
6Add flour and baking powder.
7Mix well until you have a stiff dough.
8Transfer the dough to a clean flat surface. Roll out the dough and use a cookie cutter (or a cup) to cut out circles. Repeat until you have 12 crackers or no more dough left.
9Place the crackers on top of a baking tray lined with baking paper. Pierce each one with a fork all over.
10Bake at the bottom of the oven for 12 minutes. Allow to cool.
11Add crackers to a plate.
12Top each cracker with a heaping tablespoon of pate.
Tip: Fill a piping bag with the pate and pipe it onto the crackers.
Tip: Fill a piping bag with the pate and pipe it onto the crackers.
13Sprinkle with sesame seeds.
Nutritional Info
Makes 4 portions
230 Calories per portion
8g protein
25g carbohydrates
4g fiber
12g fat
230 Calories per portion
8g protein
25g carbohydrates
4g fiber
12g fat
High in Vitamins B1, B2, B3, B5, B6, E, K
High in Omega 3 & 6
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Potassium
High in Phosphorus
High in Selenium
High in Zinc
High in Omega 3 & 6
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Potassium
High in Phosphorus
High in Selenium
High in Zinc
