After a week of wild culinary experimentation here at Laboratoire Squires, involving soaking, sprouting, fermenting, whizzing and drying, I’m pleased to announce a moderate success – Cashew cheese with Sesame Flax Crackers.
The amount of work involved does make you wonder if it wouldn’t just be easier to go and buy some peanut butter and a pack of crispbreads, but it IS tasty.
There have been some disasters though. Real smelly ones. My dehydrator broke down and I had to get a replacement sent to me, so a batch of ‘Onion Flax crackers’ went horribly wrong. When I got my new dehydrator I carried on trying to dry the damn things out, but by then they had become a rancid mix of oxidised onion and window putty. They smelled so bad I not only had to get them in the bin, but right out of the house.
Why am I bothering? Just trying to add a bit of interest to the anti-cancer ‘Bristol Diet’, and increase my intake of plant-based foods. Flax is supposed to stop estrogen binding in estrogen sensitive cancers – like mine – so I’m trying to get more of that in my diet. Not easy, it being a rascally, putty-smelly seed. Still, when I pop my clogs you’ll be able to put in a house full of windows with me.