Who would’ve thought that cilantro, ginger, and curry go well together?! We decided to get creative in the kitchen today as we just got restocked by our local organic farmers. Full kitchen = time to experiment and create new flavor combinations! Plus we are craving bread and pizza! Check out the delicious flatbread recipe we just came up with.
Cilantro Ginger Curry Flatbread
Equipment:
Food processor or Vitamix
Dehydrator
Ingredients:
2 cups of sunflower seeds
1 1/2 cups chia seed
2 tbsp apple cider vinegar
Juice of 1 large lime
thumb of ginger
large handful of 1/2 cilantro stalk
Directions:
- Ground up all ingredients in food processor or Vitamix.
- Add water until it forms a wet pate consistency.
- massage it-get your hands in there and send your food some love!
- Taste it! Make sure you like it.
- Spread on teflex sheets about 1/4 inch thick.
- Dehydrate for 4 hours, flip and score.
- Place in dehydrator for 4 more hours to finish.
- Enjoy plain or create a dip to go with the crackers! See our recipe below.
You can enjoy your flatbread naked, broken into smaller pieces as a cracker, or you can let it skinny dip in some awesome sauce. 😉 We chose to make ours the base of a pizza and used a red bell pepper sauce that ‘s super easy to make and goes great with our flavorful flatbread.
Red Bell Pepper Sauce
Ingredients:
5 red bell pepper
1/2 cup olive oil
black pepper to taste
juice of one lemon
Directions:
- Mix all ingredients in food processor or Vitamix.
- Taste it, make sure you like it and adjust as needed!
- Spread on top of the flatbread.
- add fresh veggies. We added avocado and mushrooms marinated in olive oil and balsamic vinegar.
- Enjoy!
Give this healthy, nutrient-dense snack a try and let us know what you think! I love tasting little hints of ginger in the flatbread.
