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But that isn’t all… walnuts are in fact the richest source of Omega 3 (in the form of Alpha Linoenic Acid or ALA) outside salmon and oily fish. Omega 3 is crucial for brain health and development. So that old wives tale about walnuts with their wrinkly brain like appearance… being brain food? Is spot on. I don’t know about you but I could use a brain booster every now and then. :)
Another fascinating thing that I learned about walnuts is that they are full of melatonin which an important hormone produced by the pineal gland – crucial in promoting healthy sleep.
Have you ever noticed that walnuts can taste bitter? This bitter / astringent taste is a result of the tannins and the paper-like skin surrounding the nut kernel. I find that soaking and dehydrating them washes out that bitter flavor. Roasting is a technique that also helps to remove this bitterness, but since we are aiming to create mostly raw recipes here, I opt to soak and dehydrate them, well for that reason and others.
Bitterness can also be a sign of a nut gone bad. Due to their high fat content, walnuts should be placed inside airtight container and kept in the refrigerator or freezer to avoid them turn rancid. Most importantly, ALWAYS taste test nuts and seeds prior to adding them to a recipe. A rancid nuts = a rancid tasting recipe. Yukka. One last thing before I unleash you into the kitchen… I used almond pulp as the base to this flatbread and I highly recommend its use. It gives the recipe an airy, light texture and great structure. You might ask if you can use whole nuts instead… I haven’t tried it myself because we really love the way this recipe turned out… but you are welcome to experiment. It will, however, make the flat bread much denser in texture. Enjoy!
yields 20 flatbreads (1/4 cup each)
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.
If you are looking for idea as to what to serve with this flatbread,
might I suggest… Raw Sweet Pea and Brussels Sprout Dip.
This turned out to be a wonderful pairing.