Dehydrator Chocolate Raspberry Flatbread

I should’ve titled this post “looks can be deceiving”, because the pictures of this Flatbread don’t do it justice. My pickier child of the two has been devouring it nonstop. She also thinks she’s eating dessert (jokes on her! 😂). This is loaded with nutrients that have been preserved due to it being “raw” from the low temp you dehydrate at. It’s also full of healthy fats so it’ll keep your blood sugar sustained unlike an actual dessert.

I prefer to use raw honey and cacao powder in this.  The fact that it’s not cooked at higher temps means all the antioxidants and nutrients that makes raw honey and raw chocolate (cacao NOT cocoa) so beneficial get preserved.

The cool part is you can also just eat the mixture straight from the blender as a pudding if you’d like! You don’t even have to dehydrate it.

A few tips and swaps:

  • Make sure you line the dehydrator with parchment paper and not the plastic jelly sheets.  The flatbread won’t dehydrate properly and will crack if you do.
  • You can use either a food processor or a high powered blender to make this!
  • Feel free to try using strawberries instead of raspberries
  • Swap the vinegar for lemon juice, lime juice or another type of vinegar. I went with champagne because it pairs well with the berries and chocolate.
  • Make it nut free by swapping the cashews for more coconut flakes.
  • Use maple syrup in place of honey
  • Use monk fruit, not honey, to make it lower in carbs for Keto
  • Make it mocha by using strong, cold coffee in place of the water.

Dehydrator Chocolate Raspberry Flatbread

  • Difficulty: easy
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INGREDIENTS

  • 1 cup filtered water
  • ¼ cup chia seeds
  • 2 Tb raw honey (or sweetener of choice)
  • 2 Tb champagne vinegar (or lemon juice)
  • ¼ cup cacao powder
  • 1 cup unsweetened shredded coconut
  • ½ cup raw cashews (soaked and rinsed for 4 hours first or overnight)
  • 1 cup fresh or frozen raspberries
  • **optional: cacao nibs or extra coconut to sprinkle on top before dehydrating

DIRECTIONS

For Vitamix or Blendtec:

  1. Line 2 dehydrator trays if using a round dehydrator, or 1 large Excalibur tray with parchment paper.
  2. Add all ingredients to the blender in the order listed.
  3. Blend on high speed until smooth (mine only took about 35 seconds).
  4. Spread onto dehydrator trays to about 1/8-1/4″ thickness with the back of a spoon.
  5. Dehydrate until it no longer feels wet but is still pliable.  It helps to flip after about 5 hours and peel off the parchment but this step isn’t necessary if you start it at night.

For food processor:

  1. Add cashews, coconut and chia seeds to bowl.  Pulse until fairly small.
  2. Add remaining ingredients and process until smooth.
  3. Blend on high speed until smooth (mine only took about 35 seconds).
  4. Spread onto dehydrator trays to about 1/8-1/4″ thickness with the back of a spoon.
  5. Dehydrate until it no longer feels wet but is still pliable.  It helps to flip after about 5 hours and peel off the parchment but this step isn’t necessary if you start it at night.

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Gluten Free Chocolate Zucchini Bread


Last week I posted on Instagram a pic of the mounds of zucchini, yellow squash and cucumbers from my garden.  I joked how my husband is sick of me making zucchini for dinner after dinner (side note: this bread is loaded with zucchini and he devoured it last night, asking for more because he enjoyed it so much!).  In the post I asked for ideas on how to use up all this abundance and got some incredible ideas!  Below are some of the ideas people wrote.


Here are a few other ways I’ve been cooking them up/preserving them:

  • Zucchini chips in my dehydrator: slice with a medium blade on a mandolin, spritz with lemon juice, spray lightly olive oil, and sprinkle with seasoning of choice (I used Everything Bagel Blend). Dehydrate for about 5 hours at 135°.
  • Chorizo and zucchini frittata! This was incredible!  I made it for dinner one night and ate the rest for breakfast the next few days.
  • Zucchini lasagna! Mine was sans dairy but the family had one loaded with grass-fed cheese.
  • Frozen for smoothies!  Yes, smoothies!  The flavor is so mild you can’t taste it but your smoothie gets a major boost of nutrition without the sugar crash from loads of fruit.  Simply cut into slices, steam, freeze, and stick in a blender when ready to use.
  • Dehydrated for soups, stews, chilis come wintertime when prices for them are though the roof!  I cut into bite size pieces, blanched with citric acid and dehydrated until dried to a crisp. Stuck in a baggie and in the freezer until I need them!
  • Zoodle pasta (spiralized zucchini), sautéed, roasted, and stuffed with meat and cheese.

If you noticed one of my amazing followers suggested chocolate zucchini bread!  I had recently made a loaf of cinnamon zucchini bread so I thought hmm thats a great idea to change it up!  Thus was born this recipe.  I have to rat myself out that the pic I am using isn’t my photo!  I sent the recipe to my bff and she sent me the pics after she made it.  There was no possible way I could make it look more beautiful than she did! So, I am totally stealing her pic and using it.  Because I’m a good friend like that! 


Gluten Free Chocolate Zucchini Bread

  • Servings: 2 regular loaves or 1 large loaf
  • Difficulty: easy
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Chocolatey, rich, perfectly moist, not too dense, with a touch of sweetness…this chocolate zucchini bread is also gluten, dairy, soy and refined sugar free!  Whips up quickly and can be frozen for later devouring.

INGREDIENTS

  • 6 large eggs
  • 4 cups shredded zucchini (do NOT drain the water out)
  • 1 cup coconut sugar
  • 1/4 cup avocado oil or other mild tasting oil
  • 3 cups gluten free flour blend (I used Namaste flour blend from Costco. I would assume that Cassava flour would sub well! As well as all purpose regular flour if you don’t have to be gluten free)
  • 1 cup cocoa powder
  • 1/4 cup coconut flour (different brands have different absorption rates mine tends to be less absorptive so you may only need 3TB if yours is very absorptive)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup cacao nibs (I like the crunch and nutritional benefits but feel free to use any type of chocolate chips)

DIRECTIONS

  1. Preheat oven to 350°.  Line two loaf pans with parchment paper so the paper drapes over the sides for ease of removing from the pans and cleanup!  You could also use one loaf pan and make a giant loaf but it will take much longer to bake and doesn’t bake as evenly.  
  2. In a large mixing bowl, whisk together both flours, cocoa powder, baking powder, baking soda, sea salt, and cacao nibs.  Set aside.
  3. Shred the zucchini using the large holes on a grater.
  4. In a medium mixing bowl, whisk together eggs, coconut sugar, zucchini, and avocado oil.
  5. Pour the wet ingredients into the dry.  Stir with a spatula until thoroughly combined.  The batter will seem very thick!  Fear not, the water from the zucchini will release as it cooks and create a bread that has just the right amount of moisture and density.
  6. Bake the large loaf for 1 and a half hours or until toothpick inserted in the center comes out clean.  Bake two regular loaves for 1 hour or until toothpick inserted in the center comes out clean.
  7. Allow to cool on a wire rack for ten minutes then lift the bread out and cool completely.

Dehydrator Blueberry-Coconut Flatbread 

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I’ve tried in the past to make raw veggie flatbread or crackers in my dehydrator but always seemed to fail. I just couldn’t get them to hold together or get the right texture.  Then a few weeks ago I grabbed a dehydrator recipe book to search for a way to use up some tomatoes.  I stumbled across one for tomato flax crackers and gave it a go.   Wouldn’t you know they came out perfect!

So I tried the following the week with a whole new mix of veggies but the same base idea of flax or chia seeds and water to make a gel.  I seem to have struck gold with it because those came out perfect too!

I got confident in my skills at this raw flatbread thing and thought I’d try a dessert-ish one.  At first I failed (miserably) and had to peel the crumbly mixture off the parchment paper into a bowl.  I managed to salvage it though by running it through a food processor with a little water, and then mixing it together with some gelled chia seeds.

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This was the original recipe that failed but was salvaged!

Guys…this is real life.  Not every recipe comes out perfect the first time; in fact most don’t.  BUT!  Just like real life, we live and we learn!

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Thankfully that failure led to this recipe!  I hope you enjoy it.  As a side note: I personally love it smothered in goat cheese, like the cinnamon flavored one in the pic below!

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Dehydrator Blueberry-Coconut Flatbread

  • Servings: 8-10
  • Difficulty: easy
  • Print

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A healthy snack that’s perfect for traveling, kids lunches, work lunches or sweet tooth cravings!

INGREDIENTS

  • 1/3 cup chia seeds
  • 2/3 cup coconut water or filtered water
  • 2 cups frozen wild blueberries (Costco has the best price!)
  • 1 cup shredded unsweetened coconut
  • 3 Tbsp lemon juice
  • 3 Tbsp 100% cranberry juice (can sub for more water)
  • 1 Tbsp sweetener of choice, such as coconut sugar, maple syrup, raw honey (I used monk fruit sweetener)

DIRECTIONS

  1. In a small mixing bowl combine the chia seeds with 2/3 cup coconut water. Stir well to thoroughly mix.  Set aside to allow it to gel.
  2. In a blender or food processor add all remaining ingredients.  Blend until smooth.
  3. Add the chia mixture to the blueberry mixture in the blender and blend just until mixed.
  4. Either line dehydrator trays in parchment paper or use a dehydrator tray made for fruit rolls.
  5. Spread the mixture onto the sheets to about 1/4″ thickness.
  6. Set the temp to 115° and dehydrate for about 12 hours.  Some pieces may need to be flipped and dehydrated a little longer.  You don’t want them to be wet in any spots.  Dry longer for a more cracker-like consistency.

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