There’s something to give thanks for every day of the year. And over the past few days in Washington DC, it’s felt more like November than April anyway. This yummy flatbread tastes like something in between pumpkin pie and candied yams, with the added nutrition of flax seeds!
2 smallish yams, peeled (optional), chopped
3 long carrots, chopped
1 tablespoon raw brazil nut oil
2 tablespoon raw agave nectar
¾ teaspoon cinnamon
¾ cup raw raisins, soaked 30 minutes
.66 cup flax seeds, soaked and dehydrated
*soaked and dehydrated flax seeds—the easiest way to deal with flax seeds I’ve found is to soak them 5 hours in just enough water to cover all the seeds about an inch, dehydrate the big sticky mass that that forms as though you were making flax crackers, about 15 hours; when that’s dry, place your giant flax seed cracker—broken up some by hand—into a plastic sandwich bag, and crush with your hands or with the bottom of a cup against a surface until it looks like you just have individual flax seeds or very small clusters of flax seeds in the bag. (Why all this fuss? So we aren’t ingesting the enzyme inhibitors and so we get the most nutrients out of the flax seeds.)
1. Process together: yams, carrots, flax seeds, raisins, cinnamon, alspice, salt, agave nectar and brazil nut oil.
2. Spread onto a teflex sheet, score with a butter knife to make squares, and dehydrate about 20 hours or until desired consistency is attained.