For the Galette:
1.1/4 cup of brazil nuts
7 TS sunflower oil
1.1/2 cup of water
4 ts nutritional yeast
1/2 cup grounded chia seeds
1/2 cup of flax seeds
Pinch of Himalayan salt
2 medium carrots
Dash of tamari
Dash of olive oil
For the galette:
put all ingredients in a food processor except the chia and flax seeds. Process until you obtain a paste.
Then poor the chia and flax seeds in the food processor, or manually, as you prefer.
Spread a big spoon of it onto a taflex sheet and at this stage you can do 2 things:
1- you spread the mixture in a round galette (you can wet the spatula with water if you need to)
2- you spread the mixture on the whole teflex sheet, into a square, that you can cut afterwards
Put in the dehydrator at 42deg C (115Deg F) and flip as soon as you can.
Leave it for 6 to 8 hours
you should stop dehydrating when the galette is dry but still moisturised enough to bend without breaking.
Put some toppings and serve with a big green salad!
Tips and Thoughts
For the toppings, Matt and I love spreading some cashew cheese, guacamole and tomato salsa.
We also love to make a vegetable ‘chiffonade’ by letting marinate some finely cut vegetables (see in the ingredient list: zucchinis, carrots, tomatoes…) in tamari and olive oil for 1 hour and then put in the dehydrator for a couple of hours.