4 cups spinach
1/2 cup tahini
1/4 cup onion, chopped
1 tomato, deseeded and chopped
3 tablespoons lemon juice
1/2 teaspoon sea salt
Place the spinach in the food processor first and top with the rest of ingredients. Process all ingredients together until well combined, but still chunky.
1 cup + 2 tablespoons almond meal, coarsely ground
2 tablespoons coriander, ground
3 tablespoons water
2 tablespoons tamari
1 tablespoon maple syrup
1 tablespoon flax seed
1/4 cup + 1 tablespoon flax meal
Whisk together, coriander, water, tamari, and maple syrup. Fold in almond meal and flax seed until well combined. Fold in flax meal and stir until the mixture begins to cohere to itself. Let mixture sit for 5-8 minutes, until it appears thick and spreadable. Spread approximately 1/8 inch thick onto a non-stick dehydrator sheet. Score into rectangles and dehydrate until crisp.
Place 2-3 tablespoons of spinach dip onto each piece of toast. Enjoy!