1 box mushrooms (marinated in soy sauce)
1 bag spinach (chopped and massaged with salt)
1 recipe cheddar cheese sauce
2 yellow squashes (chopped)
1 celery stalk (chopped)
¾ flax (ground)
1½ cups Brazil nuts (soaked and wet)
½ cup almonds (ground)
½ cup coconut oil
2 teaspoons salt
1. Blend last 7 items into a dough and press them into a saran wrap lined muffin pan or bowls (depending on the size you want).
2. Dehydrate for a few hours. Lift out of molds and place directly on dehydrator sheets to dry (I left mine all day and they where very pastry like and crumbled nicely).
3. For filling, put the mushrooms in a marinade to soften while you chop and massage spinach with salt to soften. Remember to rinse and squeeze out all liquid from both these items before adding it to your cheese sauce.
4. Mix. Add to shells and serve. I heated my sauce in the dehydrator in a bowl with the shells and then put it together on a plate before serving.
I was messing with “pastry” shells and this savory one sounded good for quiche.
It was delish with a green herb salad.
It can be sweetened for a nice tart crust or pie crust (I have Boston cream in the freezer now!).
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© 2009-2021 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!