|Veggie Herb Flatbread - Raw, Vegan & Gluten-Free|
Please excuse the photo quality. I typically take my photos outside, but lately it is way too hot for me to do that. If I did, the food would look like a pile of goo and I don't think that would look too appetizing. ;)
This is a version of my other flatbreads. I made my Raw Vegan Sloppy Joe's over the weekend and wanted something a little different than the others, so I created this one. It's very flavorful and went quite well with the Joe's! Let's just get right to the recipe...
Raw Vegan Veggie Herb Flatbread
1 1/2 cups flax meal
1/2 cup hemp heart seeds
1/4 cup heaping nutritional yeast
1 Tbs phyllium husk
1/2 tsp garlic powder
1/4 tsp sea salt
Combine above ingredients in large bowl and set aside.
1/3 cup heaping sundried tomatoes - soaked in 1 1/2 cups water until softened. Reserve soak liquid and set aside.
1 very large tomato
drained sundried tomatoes
1/2 cup onion roughly chopped
1 large garlic clove roughly minced
1 small peeled zucchini
1 small carrot roughly chopped
1 Tbs Herbs de Provence
1 tsp Mediterranean Basil
1 tsp Mediterranean Marjoram
1 tsp onion powder
pinch of sea salt
In food processor, process until well combined and somewhat resembles thick pasta sauce.
Add 1 cup of the reserved soak water to the dry mix bowl and combine. This will be thick. Stir in the veggie mixture and combine well.
This made 1 full tray plus a small square. Spoon the mixture onto two lined dehydrator trays - pending on how big you want to make the squares. Evenly spread the mixture, but don't spread it too thin as it will shrink up a bit in the dehydrator.
Put into the dehydrator at 145° F for 1 hour only then turn down to 115° F. About another 30-45 minutes after that, or when the top is dry to touch, transfer the flatbread to a mesh tray. Put a mesh sheet on top of the bread along with a tray, flip it over and remove it from the lined sheet by slowly peeling it off. Put it back in the dehydrator until done. I typically rotate the tray around on the hour or so, but is not necessary. Total time will vary due to location, weather, humidity, dehydrator, wetness, thickness, etc. I live in the dry desert, so this only took approximately 6 hours.
Cut into desired sizes and once completely cooled, put into a ziplock bag or other container. This will also soften the bread. Can be stored on counter for a couple days or put in fridge.