Sunday, January 18, 2009

Spinach Flatbread

One recipe of Creamed Spinach (see below)
1) Prepare the Creamed Spinach
2) Divide the mixture into generous 1/2 cup portions. Pour each portion onto a Teflex-lined dehydrator tray and spread out into a circle to approximately 1/4 inch thickness. Dehydrate at 95 degrees for 24 to 36 hours. About 3/4 of the way through, peel the bread off the sheet, turn over and lay directly onto the dehydrator's mesh screen. Continue dehydrating until dry but pliable. Yield 6.

1 bunch spinach chopped, @ 4-5 cups
1 medium tomato, quartered
1/2 medium onion, minced
1/4 cup fresh dill
1 avacado
1 cup sprouted pine nuts
1/2 lime, juiced
1 TB. Bragg's liquid aminos

Put all ingredients into a food processor and using the "S" blade, process until smooth.
Serves 4. Keeps for 2 days in the fridge.

1 comment:

  1. The creamed spinach is heavenly without dehydrating. Can be used as a dip or a spread. It's ok as a wrap/flatbread...good for a change of pace.