Spinach Herb Flatbread
Description
You can enjoy this flatbread for sandwiches, wraps, with a dip, or dehydrated a little more into crispy crackers. Double up the green power for lunch by spreading with this simpl spinach dip.
Recipe by
Ingredients
Avocado Spinach Dip
3 cups of spinach
1 small avocado
juice of one lime
pinch of salt
Pulse everything together in your food processor until a thick, smooth texture is achieved.
Spinach-Hemp Flatbread
1 large zucchini
1 bunch spinach (about 6 cups)
1 cup ground flaxseed (I use golden flax)
1 shallot
1 TB nutritional yeast
1 tsp sea salt
1/2 cup hemp seeds
1/2 cup walnuts
1 TB flax oil
4 tsp cumin
Methods/steps
Blend everything until smooth in either a food processor or a blender (you can add a little water if you need to get things moving). Spread the batter, about 1/4 inch thick, onto a dehydrator teflex sheet. Dehydrate at 115 degrees for 3-4 hours until the top is dry. Flip the bread onto the dehydrator tray (without the teflex) and peel off the teflex sheet. If you want even bread slices, score the bread using an off-set spatula or butter knife (you can also score cracker or wrap sizes at this point). Return the tray to the dehydrator for another 6-8 hours until the bread is dry but still pliable.
Keep the bread in an air-tight container.
Additional Tips
If you don't have a dehydrator you can still make this bread using your oven. Just spread it thin on a baking sheet. Turn the oven to the lowest temperature and check it after 30 minutes.
