Granny Smith Apple, Cinnamon and Coconut Flake raw flatbread



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4 granny smith apples

1 fuji apple

1 1/2 cup ground flax seed (you can use pre-ground for this recipe)

1 tbsp cinnamon

1/2 cup filtered water

4 tbsp raw honey

1/8 tsp stevia

handful of walnuts

1/4 tsp cloves

1/2 cup coconut flakes

2 tbsp coconut oil

1.  Core the apples and cut them into chunks.  In a food processor, process the apples, cinnamon, water, and raw honey until almost smooth.  Add Stevia to taste.

2.  Add the walnuts, cloves, coconut flakes, and coconut oil.  Process until smooth.

4. Cut 9-12 square pieces of parchment paper and place 4 on each of the dehydrator trays, trimming the ends so they don’t stick out.  Spoon the apple mixture onto the pieces of parchment paper, spread until the “flatbread” is about 1/2 inch thick.

5.  Dehydrate at 115 degrees F for 7-9 hours.  Each piece is ready when the parchment paper peels off easily.

7.  Store in a sealed container in the refrigerator for up to 10 days.

Optional topping #1:

Raw cashew cream and berries with fresh ground flax seed

I added a handful of blueberries to the cashew cream, which gave a a light blue color.

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Optional topping #2

Raw honey, almond butter, sliced banana

(picture not available, we ate it before we took the picture!)

Portabella, tomato and buckwheat raw flatbread

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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

plain hummus

100% pure olive oil

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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.

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To assemble:

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.)

https://gourmetalkaline.com/2011/09/02/brown-rice-pasta-2/

Cucumber and dill on raw zucchini flatbread

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Flatbread:

2 large zucchini (or 3 medium), roughly chopped

1/4 white onion, quartered

3/4 cup ground flax or almond meal

1/2 cup mixed seeds such as pumpkin, sunflower, almonds, walnuts, sesame,

1/4 cup extra-virgin olive oil

2 tablespoons Bragg’s liquid amino

2 tbsp coconut palm sugar

1 tbsp dried basil

Celtic sea salt and garlic powder

Topping:

plain hummus

cucumber, sliced into 1/4 inch pieces

dill

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. Spoon large portions of the zucchini mixture onto parchment paper, spread until the “flatbread” is about 1/2 inch thick. Using scissors, cut squares around the patties and place into dehydrator.

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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.

To assemble:

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.