Olive Buckwheat Flatbread (raw, vegan, grain & gluten free)

These are really good with your favorite dip, like hummus.  Haven't tried it yet but assume these flatbreads would be awesome with baba ganoush (roasted eggplant dip) or guacamole.  This is a nice recipe because you can enjoy "chips and dip" party-style while maintaining high-nutrient-density eating.

Blend until combined:
1/2 C pitted kalamata olives
1 C chopped celery
1.5 C water

Now add to blender and blend until combined:
1 C flax meal
1/2 C raw buckwheat groats

Pour onto one (or two) 14"x14" teflex lined dehydrator sheets. Dehydrate at 104 F, for 4 hours on each side or until done (how thick you poured/spread will affect the drying time). 

Leave as one big sheet and tear into rustic pieces, or score when you flip the breads to get squares or triangles.

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