Ingredients

Name: Pure Joy Signature Flatbread | Grain-Free, Vegan, Keto
Prep time: 10
Total time: 60
Ingredients: FLOUR: 3 cups coconut chips or shreds, 1/2 cup chia seeds, GROUND 1 cup soaked and dehydrated sunflower seeds, GROUND 3 Tbsp. coconut flour, 1 tsp psyllium husk powder - optional; ADDITIONAL DRY INGREDIENTS: 1 1/14 tsp. mineral salt, 1 Tbsp. Italian seasoning or chopped herbs of choice, 1 tsp. onion powder, 1 tsp. garlic powder; WET INGREDIENTS: 3 cups of raw, shredded vegetables: zucchini, cabbage, carrots, etc. 3/4 cup water + 2 Tbsp, 1 Tbsp. extra-virgin olive oil

FLOUR: 3 cups coconut chips or shreds, 1/2 cup chia seeds, GROUND 1 cup soaked and dehydrated sunflower seeds, GROUND 3 Tbsp. coconut flour, 1 tsp psyllium husk powder - optional
ADDITIONAL DRY INGREDIENTS: 1 1/14 tsp. mineral salt, 1 Tbsp. Italian seasoning or chopped herbs of choice, 1 tsp. onion powder, 1 tsp. garlic powder
WET INGREDIENTS: 3 cups of raw, shredded vegetables: zucchini, cabbage, carrots, etc. 3/4 cup water + 2 Tbsp, 1 Tbsp. extra-virgin olive oil

Directions

Preheat oven to 350°F (175°C).
Grind all flour ingredients in a high-speed DRY blender until a flour forms.
Add the flour to the remaining dry ingredients together in a bowl.
With your hands, fold in water and then veggies until well combined.
Place the dough on a large piece of parchment paper. Using your hands, pat the dough into a large rectangle. Then place another piece of parchment paper on top and roll it to about ⅛ of an inch thickness.
Remove the top parchment paper and use a pizza or pastry cutter to trim the edges. Then score it into bread-sized pieces and transfer the dough to a lined baking sheet.
Bake for 15 minutes, then flip the bread over and bake for another 15 mins. Depending on the heat of your oven you may have to cook for 5 minutes longer. The bread should be firm to the touch and golden brown but still moist. Cool and serve.
Store refrigerated in an airtight container for up to 1 week or freeze for 4 weeks.