The smell of these tartlets from the dehydrator was absolutely divine – made me just want to eat them ‘as is’ – however – I will be patient and tomorrow fill them with a yummy curry vege filling topped with tomato chutney – yum!

Ingredients:

3/4 cup cashews

1/2 cup macadamias

1 garlic clove

3 Tbsp. filtered water

2 Tbsp. flaxseed, ground

1 Tbsp. nutritional yeast

1 Tbsp. lemon juice

1/4 Tsp. sea salt

Method:

In a food processor, pulse ingredients together until finely ground.

Place spoonfuls into 4 small tartlet trays and using your fingers, press the mixture evenly in the base and up the sides of the tartlet tray.  A little bit of water in your fingers might help the process 🙂

Dehydrate at 115 degrees Fahrenheit for about 10 hours (overnight).

Store in an airtight container until ready to use.

Ally x