Tomato and Herb Crackers with Macadamia Cream Cheese

Measure the flax seeds and water in to a large bowl and mix well to combine. Set aside for around 45 minutes, until the water is absorbed and the mixture has become viscous and sticky.

Place the pecans and sundried tomatoes in two separate small bowls and cover them with warm water before setting aside.

When the flax seeds have finished soaking, add the tomatoes and pecans, along with their soaking liquid, to a food processor and pulse until finely chopped but not puréed. Mix this into the flax seeds.

Add all the other ingredients to the flax mixture and stir well to combine.

Line dehydrator trays with Teflex sheets and spread the flax mixture out over the surface, to a thickness of around 5mm. Then dehydrate for 5 hours.

After the 5 hours, lift the Teflex sheets out of the trays and flip them so that the crackers are directly sat on the trays. Score into individual crackers at this point, to make breaking them easier. Return to the dehydrator for another 2 hours or until crisp.

To make the cream cheese, place all the ingredients into a high-speed blender and blend until very smooth. Pour the mixture into a nut milk bag and squeeze out as much liquid as possible. Discard the liquid and scrape the solids into a bowl. Chill until ready to serve.

Serve by spreading a thick layer of cheese on each cracker and top with tomato slices and fresh basil leaves. Add some cracked black pepper and a drizzle of good olive oil, if desired.