Flat bread

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Flat bread

 

Ingridients:

  • ⅓ C sun dried tomatoes (soaked in water or camelina oil for 10 minutes)
  • ⅔ C whole golden flax
  • ⅓ walnuts (not soaked)
  • 1 ¼ C sunflower seeds (not soaked)
  • 3 medium zucchinis (skin on)
  • 2 garlic cloves
  • ½ red onion (chopped)
  • 1 drop oregano EO
  • 1 drop basil EO
  • 1 drop black pepper EO
  • ¾ tsp salt

Preparation:

  1. Grind flaxseed in blender
  2. Place walnuts & sunflower seeds in food processor
  3. Process until ground & place into a large mixing bowl
  4. Shred two chopped up zucchinis in food processor
  5. Place zucchini in bowl with walnut & sunflower seeds
  6. Place sun dried tomatoes, garlic, onion, basil, black pepper and salt into food processor with the last chopped zucchini
  7. Process into mushy liquid
  8. Add the ground flax seed to the mixing bowl. Mix well with hands
  9. Spread entire mixture onto paraflex sheet, spread out edge to edge
  10. Score lines in the direction that you would like the flatbread to be finished as, with a pizza cutter
  11. Slide dehydrator rack underneath the sheet and place in dehydrator for 12 hours
  12. Flip and remove non-stick sheet and continue dehydrating for 4-6 hours until crispy

 

  • Pizza toppings: Dehydrate onions, zucchini, red peppers & mushrooms for two hours to soften them up.
  • Make a bruschetta with diced tomatoes, camelina oil, salt and pressed garlic.