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    • Healthy Snacks
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  • Videos
  • Recipes
    • Entrees >
      • Sun-Sational Spinach Rawvioli
      • Protecting the Planet Pizza
      • Mexicali Burgers
      • Fettuccini Rawfredo
      • Butternut Holiday Patties
      • Raw Sweet Potato Loaf
      • Very Veggie Marinara Sauce with Zucchini Noodles
    • Desserts >
      • Fruity Irish Cream Mint Pie
      • Chocolate (or Carob) Walnut Cookies
      • Carob Snowballs
      • Nutty Sweet Potato Pudding
      • Crunchy Sesame Cookies
      • Pumpkin Pie
      • Peppermint Macaroons
      • Pumpkin Yule Log
      • Cashew Creme Frosting
      • Blueberry Coffee Cake
      • Crunchy Sesame Cookies
    • Side Dishes >
      • Cranberry Fruit Salad
      • Holiday Stuffing
      • Cauliflower Mash
    • Beverages >
      • Fruity Ginger Smoothie
      • Chai Holiday Smoothie
      • Pineapple Green Smoothie
      • Chilled Pumpkin Cider
    • Breakfast >
      • Cranberry Grape Juice
      • Coconut Yogurt
      • Sunsational Apple Porridge
      • Blueberry Coffee Cake
    • Crackers, Chips, Breads & Wraps >
      • Corn Chips
      • Crunchy Curry Kale Chips
      • Savory Flat Bread (or Crackers)
    • Soups >
      • Tomato Eggplant Saloup
      • Taco Energy Soup
      • Carrot Ginger Soup
    • Dips, Sauces and Gravies >
      • Zucchini Curry Dip
      • Spinach Dip
      • Cheezy Tahini Sauce
      • Savory Gravy
      • Tomato Catch-Up
    • Salads, Dressings and Dips >
      • Carrot Tahini Salad Dressing
      • Cranberry Carrot Salad
    • Fermented Recipes >
      • Supersonic Sauerkraut
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      • Good Foods Market/ Lexington, Kentucky
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      • Heath Health Foods/Paducah, KY
      • GreenAcres Market/Wichita, KS
    • Farmer's Markets >
      • Alpharetta, Georgia
      • Bloomington, Illinois
      • Clemson, South Carolina
      • Lake Bluff, Illinois
      • Lincoln Park/Chicago, IL
      • Findlay's Market/Cincinnati, OH
      • Columbia, Missouri
  • Retreat
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Savory Flat Bread (or Crackers)

1/24/2015

2 Comments

 
Picture
This only takes a few minutes to make and there are so many different things you can create from this one recipe.  I have turned the batter into wraps, crackers, croutons, bread sticks.  Let us know what you create in the comments below! 
                                                                                         Click here ↓ to read more ↓
Click here ↓ to see previous post ↓

Ingredients:

1 medium zucchini
2 cups (480 ml) water
3 cloves garlic, core removed
2 1/2 cups (600 ml) sunflower seeds, sprouted (or use staple stash)
1/4 cup (60 ml) sesame seeds, soaked for 8 hours (or use staple stash)
2 teaspoons (10 ml) fennel seeds
1 teaspoon (5 ml) celery seeds
1 Tablespoon (15 ml) dill weed
1 cup (240 ml) ground flax seed ​

Cut zucchini into 1 1/2" (3.8 cm) pieces and place in high-speed blender container. 

Pour water over the zucchini and cover with sunflower seeds, sesame seeds, fennel and celery seeds.  Blend on high speed for 15 seconds or until smooth. 

Transfer batter to a large bowl and stir in the dill weed and ground flax seed with a wire whisk. 

Spread batter evenly onto 2 dehydrator trays lined with Paraflex. 

Score bread into desired size and shape.  Sprinkle with Himalayan salt if desired.

Dehydrate at 110°F (43.3°C) for 2-3 hours or until the sheet easily pulls away from the batter. Flip the sheets over and remove the Paraflex sheets. 

Continue dehydrating until the bread is the consistency that you desire.  If you would prefer to make crackers with this recipe, just dehydrate them until crisp.  

​Store bread at room temperature, however crackers can be stored at room temperature.

​
                                                                                        Click here ↓ to read more ↓
Click here ↓ to see previous posts ↓

2 Comments
Leila
1/25/2015 03:53:38 am

This looks lovely! I will have to make it soon :-)

Reply
Doc vegan
9/23/2017 09:37:54 am

Very nice very cook vegan artist....!!

Reply

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