Carrot Flatbreads With Coconut ‘Chèvre’

These are delicious!

RAW CARROT FLATBREADS WITH COCONUT 'CHÈVRE' [VEGAN, RAW, GLUTEN-FREE]

INGREDIENTS

Coconut Chevre:

• 1 cup young coconut meat
• 1/3 cup coconut water
• 3/4 cup coconut butter (not oil)
• 1/8 tsp sea salt
• 1 tsp powdered probiotics

Crust:

• 1 cup ground flaxseeds
• 3/4 cup whole flaxseeds
• 4 scoops vegan protein powder (I used one with an entirely pumpkin seed base.)
• 1/2 tsp sea salt
• 1 3/4 cups filtered water

Additional: 

• 1 large organic carrot
• 2 tsp olive oil
• 1 Tbsp lemon juice
• sea salt
• cumin seeds
• coriander seeds
• zest of one large organic lemon
• red pepper flakes
• fresh organic baby kale

PREPARATION

For the chèvre:

1. Combine all ingredients in a high speed blender and blend until smooth.
2. Pour into a container with a lid, and set in a warm place overnight.
3. Once it has become tangy in flavor, place in the refrigerator to chill completely.

For the crust:

1. Whisk together all ingredients in a large bowl until well blended, then spread out on a lined dehydrator tray in a big square about 1/8 inch thick.
2. Dehydrate at 115F for 2 hours, then score into 9 squares with a knife.  Continue to dehydrate until completely dry, about 22 more hours.
3. Peel the carrots into strips with a vegetable peeler. Toss in a bowl with the olive oil, lemon juice and a little sea salt.

To assemble the flatbreads:

1. Spread some of the chevre onto each flatbread, sprinkle with a little of the cumin seeds, coriander seeds, red pepper flakes and lemon zest.
2. Top with the carrots, making sure they are drained well, then top with a little of the kale.
3. Serve immediately!

http://www.onegreenplanet.org/vegan-recipe/carrot-flatbreads-with-coconut-chevre/