Flatbread

Cookbook – inspired by everydayraw by Matthew Kenney

1 C Flax Meal

4 C Yellow Squash, roughly chopped

1 Lg Shallot

1 ½ C Brazil Nuts

¼ C Olive Oil

1 tsp Sesame Oil

¼+ C Water

2 Tb Agave Nectar

1 Tb Nutritional Yeast

1 Tb Hemp Protein Powder

1 Tb Basil, dried

1 Tb Curry

4 tsp Adobo, ground

1 tsp Cayenne

1+ tsp Sea Salt

Black Pepper to Taste

Soak nuts 6-8 hours, drain & dry. In blender, chop nuts, shallots & squash finely. Add agave nectar, nutritional yeast, protein powder, herbs & spices until smooth. Drizzle oils top while running & continue processing until emulsified. Scrape down sides & continue processing until all ingredients are well blended. Add flax meal & blend again until well incorporated. Add water if necessary. Dehydrate at 115 degrees for approximately 4-6 hours. Remove from sheet, flip over & continue dehydrating for another 6-8 hours or desired consistency.