You will need:
1/4 cup buckwheat, soaked in hot water for 15-20 minutes
1 large handful walnuts
5 medium-large tomatoes, quartered and seeded
1 zucchini, chopped into large pieces
1 tsp turmeric
1 tsp garlic powder
8-10 basil leaves
1 tbsp dried cilantro
medium handful of mixed nuts such as pumpkin seeds, slivered almonds, sunflower seeds, walnuts
1/4 cup grounded flax seed
2 tbsp Bragg’s liquid amino
1 cup chopped kale
extra virgin coconut oil or grass-fed organic butter
sliced yellow onion, diced
portabella mushroom, diced
cherry tomatoes, halved
100% pure olive oil
1. In a food processor, process the walnuts, zucchini and tomatoes until chunky.
2. Add spices and herbs and seeds, Bragg’s liquid amino, and kale. Process until gritty and smooth.
3. 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. Cook the diced onion, mushroom, and tomato in coconut oil over medium heat for about 5 minutes, or until they all start to turn soft.
2. Spread hummus on flatbread. Top with warm onion/mushroom/tomato mixture.
(Pictured with a brown rice pasta side dish, such as this one.)