Black Flax Crackers with Cashew Rillette
4.4(421 ratings)Traditional rillettes are rich shredded spreads, and this plant-based version borrows the texture using soaked cashews pulsed just short of smooth, then folded with capers, shallot, dill and a little kelp for a subtle sea flavor. It is lovely against the deep, almost black crackers made from brown flax and a touch of cacao. Serve it as an elegant starter or party bite.
- Hands-on
- 35 min
- Dehydrate
- 16 hr
- Total
- 16 hr 35 min
- Serves
- 6
- Level
- Moderate
Method
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Step 1: Stir flaxseed, cacao, water and half the salt together and soak 1 hour until gelled, then spread thin on lined trays and score into rectangles.
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Step 2: Dehydrate at 115F for 8 hours, flip onto mesh trays and dry another 8 hours until crisp and very dark.
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Step 3: Pulse the drained cashews with lemon juice, olive oil, kelp and remaining salt until creamy but still slightly flaky in texture.
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Step 4: Fold in capers, shallot and dill by hand, then spoon generous mounds of rillette onto the crackers and arrange on a white plate.
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