Almond Tostadas

This gluten-free vegan recipe from the new cookbook is a favorite one that we serve during our detox retreats.

Yield: 6 servings

2 cups (500 mL) almonds, soaked 12 hours

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

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

½ cup (125 mL) water

1 teaspoon (5 mL) cayenne

1 teaspoon (5 mL) salt

Whole chia seeds, to taste

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 on a mesh tray in the oven on the lowest setting until set. Top with guacamole and salsa and serve with a salad.