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Carrot Flatbreads With Coconut ‘Chèvre’
[Vegan, Raw, Gluten-Free]

AL By: Amy Lyons

Author Bio

Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake. She is also... Read More

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Raw Carrot Flatbreads With Coconut 'Chèvre' [Vegan, Raw, Gluten-Free]

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Raw Carrot Flatbreads With Coconut 'Chèvre' [Vegan, Raw, Gluten-Free]

I find inspiration for delicious things to create from many different places. Often times, I will see something on Pinterest, or in a magazine, and I will think to myself, "I can veganize that!" For these flatbreads, I made a seeded base that I used for crackers, mostly composed... Read More

Ingredients You Need for Carrot Flatbreads With Coconut ‘Chèvre’ [Vegan, Raw, Gluten-Free]

Coconut Chevre:

1 cup young coconut meat
1/3 cup coconut water
3/4 cup coconut butter (not oil)
1/8 tsp sea salt
1 tsp powdered probiotics

Crust:

1 cup ground flaxseeds
3/4 cup whole flaxseeds
4 scoops vegan protein powder (I used one with an entirely pumpkin seed base.)
1/2 tsp sea salt
1 3/4 cups filtered water

Additional:

1 large organic carrot
2 tsp olive oil
1 Tbsp lemon juice
sea salt
cumin seeds
coriander seeds
zest of one large organic lemon
red pepper flakes
fresh organic baby kale

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How to Prepare Carrot Flatbreads With Coconut ‘Chèvre’ [Vegan, Raw, Gluten-Free]

For the chèvre:

Combine all ingredients in a high speed blender and blend until smooth.
Pour into a container with a lid, and set in a warm place overnight.
Once it has become tangy in flavor, place in the refrigerator to chill completely.

For the crust:

Whisk together all ingredients in a large bowl until well blended, then spread out on a lined dehydrator tray in a big square about 1/8 inch thick.
Dehydrate at 115F for 2 hours, then score into 9 squares with a knife. Continue to dehydrate until completely dry, about 22 more hours.
Peel the carrots into strips with a vegetable peeler. Toss in a bowl with the olive oil, lemon juice and a little sea salt.

To assemble the flatbreads:

Spread some of the chevre onto each flatbread, sprinkle with a little of the cumin seeds, coriander seeds, red pepper flakes and lemon zest.
Top with the carrots, making sure they are drained well, then top with a little of the kale.
Serve immediately!

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