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Seed and Vegetable Flatbreads

Ground sunflower seeds, walnuts and oats blended with zucchini, carrot, celery, baby corn and red pepper, pressed thin and dehydrated into pliable flatbreads rather than crackers.

8 flatbreads · 10 min · side · vegan

Ingredients

  • 2 tablespoon milled flaxseed
  • 2 tablespoon hemp seeds, hulled
  • 5 tablespoon sunflower seeds
  • 2 tablespoon walnuts
  • 1 tablespoon rolled oats
  • 1 zucchini, peeled and coarsely chopped
  • 1 carrot, small, peeled and coarsely chopped
  • 1 stalk celery, large, chopped
  • 3 baby corn
  • 1 red bell pepper, chopped
  • 1 tablespoon canola oil, cold-pressed extra virgin
  • 1 teaspoon sea salt

Method

  1. You will need a dehydrator for this recipe. If you don't have one, an electric oven may have a setting low enough — the defrost setting or slightly higher, or a designated dehydrate setting. Check the temperature with an oven thermometer before dehydrating in a standard oven.
  2. Put the flaxseed and hemp seeds in a mixing bowl with 3 tablespoons of the sunflower seeds.
  3. Grind the rest of the sunflower seeds, the walnuts, and oats in a food processor and transfer to the mixing bowl. Add the zucchini, carrot, celery, and corn to the processor and pulse until they are finely chopped. Add the red bell pepper and pulse for 1 to 2 seconds.
  4. Transfer the vegetable mixture to the bowl and stir in the canola oil and salt. Add 1 to 2 tablespoons of water if the mixture seems dry. Stir again.
  5. Transfer the mixture to two nonstick dehydrator sheets on dehydrator trays and press down to about 1/4 to 3/8 inch thick. Dehydrate on high (140°F) for an hour, then turn to low (115°F) and dehydrate for an additional 2 to 3 hours, or until the flatbread feels fairly dry to the touch.
  6. Flip the flatbread over with a large flat spatula and score with a sharp knife to make eight large squares. Dehydrate on low for an additional 2 to 3 hours, or until the mixture is dry but still has some give — you want flatbread, not crackers.
  7. Break or cut the flatbreads along the scores you made. Let them cool completely, then store in an airtight container.

Notes

Stop while they still give — dried too far they become crackers. Good with sliced tomato and avocado, or cashew butter and cucumber.

Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.