sarahfae | Kale Monsterella Flatbread

This moist flatbread is packed full of iron, B and C vitamins, and it’s just an all around tasty component to any meal. I’m finally able to eat sandwiches again – and I’m SO excited! Oh how I’ve missed you, Mister Sandwich.

I’ll be making a much more mild-flavored flatbread in the near future – one that can be paired with just about anything. For now let’s start with this guy.

Kale Monsterella Flatbread!

Kale Monsterella Flatbread

Food you will NEED to prep before hand:
Sunflower Seeds - in a coffee grinder, grind up 3/4 cup
Zucchini Monsterella Cheeze - make 2 batches

Step 1 (into food processor):
2 C Kale (packed)
2 Circles of EVOO
1/2 C Goldend Flaxseed meal
--- Pulse above ingedients in foor processor, until Kale brakes down to a smaller amount. Set aside in a mixing bowl.

Step 2 (into food processor):
1 C Pumpkin seeds
3-4 tsp Onion Powder
3/4 C Ground Sunflower Seeds
1/2 C Nut.yeast (optional - but makes a big difference)
2 batches of Zucchini Monsterella Cheeze
Sea Salt to taste
--- Process well. Combine ingedients in mixing bowl, mix well with your hands!

Spread evenly on dehydrator sheets, quarter of an inch in thickness, and dehydrate for roughly 5-6 hours, checking periodically to make sure that the bread is still moist and flexible - you don't want crakers!

On the Sangwich in ABOVE picture:
Mashed Avocado seasoned w/ S&P
Chopped: White Onion, Orange bell pepper, Sundried Tomato, Raw Black Olive
Mixed with:
Apple Cidar Vin., Extra Virgin Olive Oil, Pureed Medjool Date Sweetener, S&P