Serve up this flat bread, hummus and veggie combo at your next luncheon and soak in the rave reviews.
7.5 cups sprouted buckwheat
1 cup soaked golden flax seeds
1 cup soaked black flax seeds
1 1/4 cup raw sunflower seeds
3 1/4 cups carrot pulp (pulp is leftover after making carrot juice, save the juice to enjoy with your snack)
6 Tbs local Raw honey
1-1 1/2 Tbs Celtic Sea Salt
Combine everything in the food processor (you may have to do this in several batches depending on the capacity of your machine). Place in a large bowl and hand mix batches together for consistency. Lightly oil your dehydrator sheets (teflex) with olive oil and spread dough out on them, it should cover about 5-6 sheets. Make this thin, about a centimeter. Set your dehydrator to 103 F and dry the sheets for 4-6 hours a crust will form on one side, flip sheets over and continue dehydrating until thoroughly dry (14-18 hours total). If the bread is 100% dry (no moisture), then wrap in a light towel and place inside a gallon size glass jar or other container and store in the cupboard. If there is any moisture, store in the fridge and use in a couple weeks.
1/2 cup almonds- soaked overnight
1/2 cup cashews- soaked overnight
2 gloves garlic
1 tsp Celtic Sea Salt
1 1/4 tsp cumin
1 1/2 tsp coriander
Juice of 3 lemons
cold, filtered tap water (about 1/2-1 cup)
Variation- toss in 1/2 cup of chopped raw spinach to get a lovely green color and a delicious flavor. If you use the pumpkin seed butter, try adding about a 1/2 cup of chopped pumpkin or an equal amount of pumpkin puree.
Place ingredients in the blender with a bit of the water, blend, turning with a spoon as needed. Continue adding water as needed to get a smooth, creamy consistency. Store tightly covered in the fridge, use within a week.
Now slice up some carrots, celery, cucumbers and bell peppers… serve your platter of fresh veggies, hummus and flat bread. Yum-O.
Photo Credit: Garlic Hummus by I Love My Pit on Flickr under Creative Commons License.