Vegan, Gluten-Free, Low-Bake Flatbread

  • 5 tablespoons raw organic olive oil
  • 1 cup raw organic walnuts
  • 1 medium yellow squash, chopped
  • 1 small sweet onion, peeled and quartered
  • 2 dates, pitted
  • Himalayan sea salt, to taste
  • ¼ cup ground golden flaxseed
  • 2 medium Roma tomatoes, coarsely chopped
  • ½ cup sun-dried tomatoes, soaked
  • 1 teaspoon fresh oregano, minced
  • Freshly ground black pepper, to taste
  • 1 cup arugula
  • 1 cup red onions, sliced
  • ¼ cup fresh broccoli, chopped
  • ¼ cup shaved fennel bulb
  • ½ medium red bell pepper, cut into thin strips
  • 8 Kalamata olives
  • 1 tablespoon capers, patted dry
  • 2 raw organic macadamia nuts, grated
  • 4-5 thin strips fresh ginger
  • Pinch turmeric powder
  • Cannabis-infused olive or avocado oil to taste*

For crust, combine 4 tablespoons olive oil, walnuts, squash, sweet onion, dates and pinch of salt into food processor; pulse until finely chopped. Transfer to bowl, stir in ground flaxseed; set aside to thicken, about 5 minutes. Spread on Teflex sheets or parchment paper to uniform thickness of ¼- to ½-inch. Place in dehydrator or 170 F oven for 12-24 hours, turning after 8 hours.

Meanwhile, combine Roma and sun-dried tomatoes, 1 tablespoon olive or avocado oil, oregano, black pepper and sea salt in food processor; process to coarse puree.

Place crust on serving platter or board; add tomato sauce, spreading evenly to edges. Add arugula, red onions, broccoli, fennel, bell pepper, olives, capers, macadamias and ginger. Finish with sprinkle of salt and turmeric, followed by cannabis-infused oil. Makes 4 servings. Potency depends on the strain and amount of cannaoil used.

Get the recipe for Cannabis-infused olive or avocado oil here.

Recipe by Eric Cooper


Buy Kitchen Toke magazine >>