3-4 small to medium zucchini, roughly chopped
1/4 white onion, quartered
3/4 cup ground flaxseeds (about 1/2 cup before grinding)
1 cup ground mixed seeds such as pumpkin, sunflower, almonds. walnuts (about 2/3 cup before grinding)
1/4 cup extra-virgin olive oil
2 tablespoons Bragg’s liquid amino
3 tablespoons coconut nectar
cucumber, sliced into 1/4 inch pieces
Celtic sea salt
100% pure olive oil
(optional: basil, tarragon, fresh ground pepper, chives)
1. In a food processor, process the chopped zucchini and onion until it turns into a coarse mixture.
2. Add the ground seeds and nuts, process until it has processed almost into a creamy paste, but still has small chunks.
3. Add the Bragg’s liquid amino, herbs, Celtic sea salt, olive oil and coconut nectar, process until smooth.
(you could also use Stevia, brown rice syrup, coconut palm sugar, etc, adjust amounts as needed)
4. Using the width of your dehydrator as your guide, cut 9-12 square pieces of parchment paper and place 4 on each of the dehydrator trays. Spoon the zucchini mixture onto the pieces of parchment paper, spread until the “flatbread” is about 1/2 inch thick.
5. Dehydrate at 105 degrees F for 7-9 hours. Each piece is ready to turn over when the parchment paper is able to be peeled off easily.
6. Dehydrate for another 6 -8 hours at the same temperature. Remove each piece as it become solid, yet not completely dried out.
7. Store in a sealed container in the refrigerator for up to 10 days.
1. Spread hummus on the flatbread.
2. Arrange cucumber slices, and then sprinkle with dill, sea salt, and other herbs.
3. Drizzle with olive oil.