Monday, July 28, 2014

Raw Vegan Veggie Herb Flatbread

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.



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