про еду

про еду

четверг, 13 июля 2017 г.

Carrot Flatbreads With Coconut ‘Chèvre’

These are delicious!



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
  • 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
  • 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


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!

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