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Sun-dried Tomato, Basil and Olive Tart

kept bylaerkin


2 1/2 cups almonds – soaked overnight
2 tablespoons nutritional yeast
1/2 cup ground golden flax seeds
1 teaspoon sea salt
2-3 tablespoons purified water
5 tablespoons za’atar spice


2 cups meat of fresh young Thai coconut
1 cup water of fresh young Thai coconut
3/4 cup coconut oil – gently warmed in warm water or the dehydrator to soften
1/4 cup Irish moss – washed thoroughly and soaked in hot water for at least 10 minutes
1 cup each raw macadamia and raw cashew nuts – soaked for 2-4 hours
2 tablespoons freshly squeezed lemon juice
2 tablespoons nutritional yeast
1-2 teaspoons salt
about 6 tablespoons purified water
1 cup of chopped olives of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety)
1 cup of chopped sun-dried tomatoes (this time I made an exception and used tomatoes preserved in olive oil instead of the dry variety)
1 packed cup fresh basil leaves – or more to taste
fresh red and yellow tomatoes for garnishing – optional



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