MEDITERRANEAN FLAT BREAD
3 cups sprouted buckwheat or wheatberries,
ground in blender or coffee grinder
¼ cup sunflower seeds, ground in your blender or coffee grinder
¼ cup agave or sweetener of choice
½ zucchini, chopped
3 tablespoons lecithin (an emulsifier, not raw but vegan)
6 tablespoons olive oil
2 teaspoons Celtic or Himalayan sea salt
3–4 tablespoons Italian seasoning, rosemary, thyme,
basil, marjoram, oregano
2 cloves garlic, chopped
2 cups spring water
¾ cup nutritional yeast (not raw but vegan)
2 cups sun-dried tomatoes, soaked for 20 minutes to 1 hour
2 cups flax seed (ground in clean coffee g rinder)
In food processor, place all ingredients except nutritional yeast, sun-dried tomatoes, and ground flaxseed. Process until well incorporated. Add sun-dried tomatoes and pulse-chop until smooth. If mixture is too thick to add flax at this point, remove from processor into a bowl and mix in ground flax by hand. If mixture is not too thick, add flaxseed and pulse-chop until well incorporated. Divide mixture in half and place onto 2 nonstick dehydrator sheets. Shape into large squares, ½ inch to ¾ inch thick. Brush top with extra-virgin olive oil. Dehydrate for approximately 10 hours at 105–110 degrees. When dry on top, flip onto mesh screen and cut into desired size. Dehydrate for another 9 hours or until crusty on the outside and slightly soft in the middle.
With love, Mimi Kirk – LIVE RAW