Green Flatbread Recipe with Sari Foods Non-fortified Nutritional Yeast
Try this plant based flatbread recipe for gluten free, green deliciousness that is also vegan and paleo friendly.
Tracey Grant, Registered Dietitian and Health Coach uses Sari Foods Non-fortified Nutritional Yeast for this recipe as it contains a natural Vitamin B complex which can provide you with energy and help maintain proper brain function. In fact, B vitamins have many roles in the human body. They also have an impact on our fat burning, sleep, healthy hair and much more. What’s more, B vitamins are often depleted during stress — which with todays current lifestyle makes the need for daily consumption of B vitamin-rich foods all the more important.
Furthermore, the lack of synthetic fortification in Sari Foods Nutritional Yeast equates to only natural goodness without any potentially damaging man made 'nutrients'. Add in a healthy dose of greens and protein from the vegetables, herbs and seeds in this recipe and you are possibly on to the healthiest flatbread going. SO good with almost any meal or on its own or with a tasty dip.
Tracey over to you:
I'm not always in the mood for salads, and it's not always convenient to cook, but this flatbread is a way to increase my intake of nutrient dense greens that I never get tired of! Originally inspired by Real Food Lab, I started toying around with recipes to create one that fit my low-FODMAP needs. I packed it full of detoxifying cilantro and parsley and added basil, basing it on my dairy free pesto recipe. This flatbread gets most of its texture and protein from Sari Foods Non-fortified Nutritional Yeast (important for those of us with the MTHFR gene mutation) hemp hearts as well as the addition of and packs a punch of flavor and nutrition that can't be beat! One serving (5 servings per batch) contains roughly 170 calories, 15 gm CHO, 14 gm PRO, and 8 gm FAT. My favorite way to eat it is with a smear of dairy free cheese...give it a try, you won't regret it!
- 1 bunch cilantro
- 1 bunch parsley
- 1 bunch basil
- 1.5 cups arugula
- 1.5 cups baby spinach
- zest and juice of one lemon
- 8 cloves of garlic
- 1 bunch green onions (or one small onion)
- 1/2 tsp pink salt
- 1/2 cup hemp hearts
- 1/2 cup Sari Foods Company Non-fortified Nutritional Yeast
- 2/3 cup water, to blend
- OPTIONAL: 1/4 cup olive oil
- OPTIONAL: 2 tbsp chickpea miso
Blend everything together in a food processor until very smooth then spread over parchment paper and dehydrate at 115 degrees for 10-12 hours.