Raw Carrot Chevre Flatbreads

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!  Or, those flavors would be wonderful together in something completely different.  Well I recently was out to dinner with my family and I had this wonderful carrot salad.  it had hints of spice, and little bit tangy lemony dressing.  It was supposed to be topped off with goat cheese, but I ordered mine without it since I don't do dairy.  It was amazing though!  I then decided that I wanted to do something with those same flavors, and even include some non-dairy chevre. I wanted something that could be a full meal too, so I decided on flatbreads.  For the flatbreads themself, I made a seeded base, that I use for crackers, mostly composed of flax seeds, but this time I included some Sprout Living Simple Signature Pumpkin Seed Protein Powder to give these a protein boost and make them a full meal.  Before you go thinking it sounds weird to put protein powder in a savory dish, this protein powder is perfect for savory because it is just pumpkin seeds!

I made some coconut chevre to top them, which is what I have been making lately instead of nut chevre.  I even add probiotics to give it a delicious tang so it tastes like the real thing, and it is good for your insides.  I topped off the flatbreads and chevre with some flavorful seeds, lemon dressed carrots and baby kale.  These were delicious!  Not only that, they were satisfying and I loved them as much as I love my raw pizza, but they seemed like less work.


Raw Carrot Chevre Flatbreads
Makes 9

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 Sprout Living Simple Signature Pumpkin Seed Protein Powder
1/2 tsp sea salt
1 3/4 cups filtered water

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

For the chevre, 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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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

6 Comments
  1. February 28, 2015 at 18:21
    Reply

    Since I don't have Sprout Living's Protein Powder, can I just omit or do is there a substitute that will work? 4 scoops seems like a lot to just omit, would I have to then adjust amounts? Thanks!

    • March 2, 2015 at 15:37
      Reply

      You can use any type of raw nut meal in place of it.

  2. March 2, 2015 at 16:04
    Reply

    Oh great! I always have almond meal. About 1 cup, you think?

    • March 2, 2015 at 19:19
      Reply

      I would say 1/2 a cup.

  3. angela
    April 9, 2015 at 13:09
    Reply

    Hi Amy, I love coconut chevre/ creame cheese. I did try the recipe but it came out quite heavy and not cream cheese like. is 3/4 cup coconut butter perhaps too much? And does the cocnut cream ferment proper with the butter? Warmly Angela

    • April 9, 2015 at 20:34
      Reply

      Hi Angela, mine came out just right with the measurement included. Coconuts can vary in moisture levels in their meat, so maybe yours was drier? The cheese is supposed to be a consistency like a thick chevre, that you can crumble or spread. If it got too thick, try whipping it up again in the food processor. Yes it ferments properly, I make this all the time :)!

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