Ranch Flat Bread and Dressing Recipes

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!