Bruschetta on Flatbread
 
 
Raw Vegan Culinary Course
Author:
Ingredients
Topping
  • 10 Cheerio Tomatoes
  • 6 Basil Leaves
  • ½ Red Onion
  • ½ Yellow Capsicum
  • Cucumber Slices
Flatbread
  • 2 Garlic Cloves
  • ½ Capsicum
  • ½ Red Onion
  • 3 cups Flaxseeds
  • ½ cup Almonds
  • ½ cup Sun-dried Tomatoes
  • 3 TBSP Tamari
  • 3 TBSP Olive Oil
  • 1 tsp Salt
  • ½ tsp Chili Powder
Optional
  • Balsamic Vinegar
Instructions
Topping
  1. After washing your vegetables, cut your tomatoes, red onion, basil leaves and capsicum into small pieces, place them into a small bowl and mix together.
  2. Slice the cucumber into thin slices. You will need one slice of cucumber for every piece of flatbread.
Flatbread
  1. Place all ingredients into a large bowl and mix until the ingredients are well blended (this is easier if you do it with your hands).
  2. Using a rolling pin, roll out the mixture for the desired thickness. If you wish, you can use a cookie-cutter to cut them into the desired shape.
  3. Dehydrate at 43-46°C (109-115°F), until firm or crunchy (it can take 24 hours).
ASSEMBLY
  1. Take one flatbread and place one slice of cucumber on top, and then one tablespoon of the tomato mix on top of that.
  2. Drizzle with balsamic vinegar (optional).
Notes
Traditional bruschetta on bread, served on crunchy raw dehydrated crackers, and drizzled with balsamic vinegar (raw without balsamic vinegar, vegan otherwise). Flatbreads need to be made 24 hours before.

Flaxseed is a rich source of alpha-linolenic acid and omega-3 fatty acid, which helps with blood circulation by reducing the stickiness of blood platelets.
Recipe by The Raw Food Institute of Australia at https://therawfoodinstituteofaustralia.com/bruschetta-on-flatbread/