Thursday, September 12, 2013

Fresh Garden Flatbread

It is zucchini and carrot season and our garden is busting with them! I have pickled, frozen and preserved and now I am creating new and exciting recipes that are raw, high vibe and delish! This flatbread holds up great to lots of fresh veggies piled up high! I hope you enjoy it!

3 C sprouted wheat berries
1/2 C ground flax seeds
1/2 C hemp seeds
2 cups chopped zucchini or summer squash
2 large carrots, chopped
1/2 large onion chopped
1 Tbl pink Himalayan salt

Add ingredients to a food processor, (mine is a beloved Kitchen-Aid - thanks, Mom!!) You may need to do the wheat berries first then remove them to a bowl to do the rest, depending upon the size of your food processor. Once it is all incorporated, spread on two dehydrator sheets to your desired thickness and dehydrate for 4 hours. Flip and remove Teflex sheets and dehydrate for another 2 or 3 hours.


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