Use this gluten-free bread to make vegetable sandwiches for a delicious healthy alternative! From the kitchen of Chef Mandy.
Ingredients:
EA Live Cashews Zesty Ranch, 3 oz (1 package)
EA Live Sprouted Seven, 1 cup
Zucchini, 1 medium peeled and chopped
Beyond Organic Mountain Supreme Spring Water, 1/3 cup
Olive Oil, cold-pressed, 2 tablespoons
Pink Crystal Salt, pinch
Method:
Process Sprouted Seven flour and cashews until mixture is
crumbly. Add zucchini and water until mixture is gooey. With an offset spatula,
spread dough onto one solid dehydrator sheet to the edges. Score it to make 16
bread slices. Simply slide the solid sheet onto a mesh-lined dehydrator tray.
Dehydrate at 105 degrees for 3 hours. Take out the tray and add a mesh tray to
the top. Flip the tray over onto the mesh, peel off the dehydrator sheet, place
it back in the dehydrator and continue until dry for approximately 12 hours. Yields 16 slices of bread.
You'll also want to try Chef Mandy's Beyond Organic Ranch Dressing to complete your Ranch Flatbread sandwiches!
Ingredients:
Healthy mayo, 1 cup (I prefer soy-free Vegannaise)
Plain Amasai, 1/2 cup
Dried chives, 1/2 teaspoon
Dried parsley, 1/2 teaspoon
Dried dill weed, 1/2 teaspoon
Garlic powder, 1/4 teaspoon
Onion powder, 1/4 teaspoon
Pink Crystal Salt, 1/8 teaspoon
Black Pepper, fresh ground, 1/8 teaspoon
Method:
In a small mixing bowl, whisk together all ingredients. Refrigerate for 30 minutes before serving. Yields 1 cup.
Enjoy!
