Raw Walnut Thyme Cheese Flatbreads with Sun Dried Tomatoes

Walnut Chevre Tomato Flatbreads 1

I love nut cheeses, they always turn out delicious and in my opinion better than real cheese.  Plus my stomach is happier than if I had eaten the traditional. But I tend to make the same ones every time, either macadamia nut or cashew.  Which are amazing.  But since I am one that likes variety I decided that I needed to change it up and make one with another type of nut.  I know other people use almonds, but I love walnuts since they have a high ratio of omega 3 to omega 6 oils and they are so buttery and rich tasting.  So I decided to try them in a cheese. My Mom had just given me a pot of herbs for Easter, since she knows me better than anyone, and she knows that I love receiving a bouquet of herbs more than flowers...so I thought I would use some in the cheese and make it herbed with thyme. 

Walnut Chevre

It turned out wonderful!  The color was a little like pate or something, but don't let that keep you from trying it out, it tasted amazing. I added in a little garlic as well, and probiotics as I often do in cheeses to give them the tang of traditional goat cheese.  It is wonderful on crackers, but I made little flatbreads with it (using my cracker recipe), topping them with the cheese, some sun dried tomatoes and fresh thyme.  It was altogether delicious! 

Walnut Chevre Tomato Flatbreads 2

Raw Walnut Thyme Cheese Flatbreads with Sun Dried Tomatoes
Makes 12

Walnut Thyme Cheese:

2 1/2 cups raw walnuts, soaked for 4 hours and drained

1 garlic clove

1 Tbsp fresh thyme

1/8 tsp sea salt

1 tsp powdered probiotics


1 cup ground flaxseeds

3/4 cup whole flaxseeds

4 scoops Sprout Living Simple Signature Pumpkin Seed Protein Powder

1/2 tsp sea salt

1 3/4 cups filtered water

1 cup sun dried tomatoes, rehydrated

2 tsp olive oil

1 Tbsp lemon juice

zest of one large organic lemon

pinch sea salt

fresh thyme leaves

For the chevre, combine all ingredients in a high speed blender and blend until smooth.
Pour into a container with a lid, and set in a warm place overnight.
Once it has become tangy in flavor, place in the refrigerator to chill completely.
For the crust, whisk together all ingredients in a large bowl until well blended, then spread out on a lined dehydrator tray in a big square about 1/8 inch thick.
Dehydrate at 115F for 2 hours, then score into 12 squares with a knife.  Continue to dehydrate until completely dry, about 22 more hours.
Toss tomatoes in a bowl with the olive oil, lemon juice and zest and a little sea salt.
To assemble the flatbreads, spread some of the chevre onto each flatbread,
Top with the tomatoes, making sure they are drained well, then top with a little of the fresh thyme.
Serve immediately!

Walnut Chevre Tomato Flatbreads

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