Almond Tostadas with Spinach Guacamole

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Almond Tostadas (GF, V)

This is a favourite from our second cookbook that is a popular during our detox retreats. It’s a bit time consuming to prep but worth the effort. Served with Spinach Guacamole (recipe below).

Yield: 6 servings

 

2 cups (500 mL) almonds, soaked for 12 hours

1 cup (250 mL) pumpkin seeds, soaked for 4 hours

½ cup (125 mL) sundried tomatoes, soaked for 3-4 hours

½ cup (125 mL) water

1 teaspoon (5 mL) cayenne

1 teaspoon (5 mL) salt

Chia seeds,optional

Put the almonds and pumpkin seeds in a food processor and process until homogenized, and then add the sundried tomatoes, water, cayenne, and salt and continue to process until a well-blended dough forms.

Cover a counter top with plastic wrap and place the dough on it. Cover the dough with another layer of plastic wrap and use a rolling pin to roll the dough into a sheet ¼ inch (6 mm) thick.

Remove the top layer of plastic wrap and sprinkle the dough with chia seeds, and then, with a 4-inch (10 cm) circular cookie cutter, cut out tostada shells.

Place the shells in a dehydrator at 145°F (65°C) for 1 to 2 hours, or in the oven on the lowest setting.

Top with spinach guacamole and serve.

Spinach Guacamole 

Yield: 4 cups (1 L)

4 avocados
4 cups (1 L) spinach (substitute up to a cup of dandelion leaves)
¼ cup (60 mL) chopped cilantro
2 teaspoons (10 mL) freshly squeezed lime juice
1 teaspoon (5 mL) chopped jalapeño pepper
1 teaspoon (5 mL) cumin
1 teaspoon (5 mL) salt

Put all the ingredients in a food processor and blend until smooth.

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