pecan flatbread

 

I came up with a new recipe. 

It's a pecan and sunflower seed based raw flatbread. It is sweet but not as sweet as granola. More of a subtle sweetness. It also has a pretty purple color to it. Something about the pecans reacting to the cinnamon I think...

I started with Golubka's Nut and Zucchini Cracker recipe and added and changed a few things.

One of the changes is I added a sweetener to the recipe that came recommended from Seth, my raw food wholesale sales guy. It's called raw evaporated coconut palm syrup. It is raw and very low glycemic. It's tree sap from coconut trees. Only 35 on the glycemic index- which is really low!

To make the flatbread you will need a food processor and a dehydrator.

Ingredients:

 2 cups raw pecans soaked at least 4 hours

1 medium zucchini, chopped

1 1/2 to 2 cups raw sunflower seeds soaked at least 4 hours

1 cup ground flaxseed

2 T cinnamon

1/2 cup raw evaporated coconut palm syrup

1 tsp sea salt

1 cup purified water 

Process the nuts and seeds with the zucchini. 

Mix with remaining ingredients in a large bowl. 

Make sure all the cinnamon is incorporated- it can hide in little pockets at the bottom of the bowl.

Spread out on 2 -3 teflex sheets and dehydrate for 12 hours or overnight. break into pieces.

You can also score the breads into rectangles before placing in the dehydrator, or for fun use a cookie cutter to make cute shapes.