Breads and crackers

Spinach Hemp Flatbread

I make a batch of this every weekend for the week ahead. It gives me that 'bread' fix!

For those afraid of 'green', don't be scared. Just because it looks green, doesn't mean it tastes green. The amount of vitamins and nutrients in just one slice of this bread is amazing. Again, if you don't have a dehydrator, use your oven on the lowest possible temperature and leave the door open an inch so you can ensure it doesn't reach over 50 degrees. It isn't a crisp bread which is great for when you layer up your salad you can fold it in for easy eating. When it comes to dehydrating, make sure you time it right. You don't want to leave things sitting in the dehydrator  for hours when it's switched off, especially when foods are not being fully dried to crispy. Make sure you have enough time to take items out, and put them away soon after finished.

Ingredients
1 large zucchini
6 cups spinach
1 cup flaxseed meal
1 shallot
1 tablespoon nutritional yeast (check out special ingredients page if unsure what this is)
1 teaspoon sea salt
1/2 cup hemp seeds
1/2 cup walnuts
1 tablespoon flax oil
4 teaspoons cumin

Method
1. Blend everything together in food processor until smooth. You will need to probably add the spinach in parts, and use a spoon to push down the sides until it's more paste like (make sure it's not spinning when you do this!).
2. Spread out on dehydrator sheets or on non stick paper on oven trays if using oven, to about 1/4 inch thick.
3. Dehydrate at 115 degrees for 3-4 hours until the top is dry, then carefully remove and flip the bread over. At this point you can remove the sheet and lay the bread dry side down directly on the dehydrator tray.
4. You can choose to score the bread now using a knife, but I usually just cut it up at the end. Whatever size you feel you will want, normally the size of a bread slice, but you can also make smaller cracker sizes.
5. Once flipped, return to the dehydrator for another 6-8 hours or when bread is dry but pliable.
6. Keep slices in an air tight container in the fridge.

Spinach Hemp Flatbread with salad

Spicy Flax Crackers

Another must have in my cupboard. As with the spinach hemp flatbread, I make a batch of this every weekend for the week ahead.

They are crispy, tasty and great for a lunches or just a quick snack with a spread of avocado, sliced tomato and salt and pepper. Even kids will love them, they're just like a cracker! Plan ahead as you need to soak the flaxseeds over night and dehydrate for about 9 hours. I usually get about 2 weeks worth of crackers out of this batch.

Check out my page on Special Ingredient Benefits too as there is a WORLD of goodness and nutrition with flaxseeds.

Ingredients
3 cups flaxseed (soaked for at least 6 hours in 1 1/2 cups water)
1 tablespoon dried mustard or mustard seeds
1/4 cup agave nectar
1 shallot
1 clove garlic
3 tablespoons nama shoyu or tamari (alternatives to soy sauce)

Method
1. Soak the flaxseeds. You will notice they become glutenous like a jelly. This is what you want. Do not rinse them!
2. Combine all ingredients in food processor and process well until blended.
3. Spread thinly on non stick sheet on dehydrator trays. You don't want it too thick as it makes them too hard to chew, but make sure you don't have gaps of seeds and only jelly also. Just a nice thin layer (once you've done them once you'll know how they turn out too).
4. Dehydrate at 115 for 8 hours then flip the sheet of crackers over and dehydrate until completely dry.

Flax crackers