March 05, 2010
week 3 - flatbread!
I'm trying to figure out how to make interesting dinners with raw foods. So I really wanted to try something breadlike to be a good building block and base for spreads or beans or whatever. I REALLY like cumin so I picked cumin flatbread from "Everyday Raw" and it was really easy. Yeah!
Teresa like it too!
Here's how:
1 c flaxmeal
1 T dried basil
2 yeallow squash, roughly chopped
1 1/2 c walnuts, soaked 6-8 hours
4 t ground cumin
1/4 c olive oil
1 shallot, minced
1 T nutritional yeast
2 T agave
1 1/2 t sea salt
Black pepper
Set flax meal aside and process the rest of ingredients in a food processor until it's smooth-ish (I used my blender cause I don't have every durn gadget...yet). Mix it up with the flax meal, spead out on Teflex sheets and dehydrate (if you don't have a dehydrator, you can spread on cookie sheets and put in an oven on the lowest setting with the oven door propped open- innefficient, but fine if you want to experiment). Dehydrate at 115 degrees for 6-8 hours. Cut up and transfer to dehydrator screens, dehydrate for 24 hours. I stored mine in the freezer and they stayed crisp and deeply flavorful.
Here's the flatbread after I've cut it up and spread it out to finish dehydrating.
The great news (and no bad news follows) is that they are delicious! Like a cracker but SO full of onion-cumin flaor. Mmmmm....here's how I ate them last night...topped with black beans flavored with onions and cumin too and sweet little tomatoes. SO GOOD! Kale salad and homemade sprouts on the side were perfect complements. Eating this after a long day of fasting (it's the Baha'i fast now- where we don't eat or drink while the sun is up so our lives can come closer to being ruled by the spiritual intead of the physical) felt deeply nourishing.
