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Carrot Flatbreads With Coconut ‘Chèvre’ [Vegan, Raw, Gluten-Free]

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I find inspiration for delicious things to create from many different places. Often times, I will see something on Pinterest, or in a magazine, and I will think to myself, "I can veganize that!" For these flatbreads, I made a seeded base that I used for crackers, mostly composed of flax seeds, but this time I included some protein powder to give them a protein boost and made them a full meal. Then I made some coconut chèvre to top them with. I even added probiotics to give it a delicious tang so it tasted like the real thing, and so it's good for your insides. I topped off the flatbreads and chevre with some flavorful seeds, lemon-dressed carrots, and baby kale. These are delicious!

Raw Carrot Flatbreads With Coconut 'Chèvre' [Vegan, Raw, Gluten-Free]

Serves

22

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!

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AUTHOR & RECIPE DETAILS


photo

Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake, a blog featuring raw and plant-based desserts as well as savory dishes. She is also the author two cookbooks. She graduated from Bethel University in 2007 with a degree in Studio Art and has a passion for creating beautiful things and helping others eat healthier.


 

 

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