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Vegan Rye Zucchini Flatbread

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These flatbreads are so yummy and easy to make…I don’t want to say too much because I want you to go and make them straight away.
Just a few notes about the ingredients…
Oat flour can be used instead of the rye to make it gluten-free, or instead of the almond to make it nut-free. I used Bob’s Red Mill brand for all three.
You can certainly peel the zucchini if you prefer. The zucchini in Kuwait is the small kind with thin skin.
The psyllium cannot be replaced as it helps bind the recipe together. You can get psyllium powderfrom Blue Passionin Kuwait. Otherwise you can order it on iHerb.
Depending on your zucchini, the dough might look green when mixed, but turns brown after it bakes.
The dough is soft even after it bakes. It doesn’t crisp up like regular pizza or flatbread dough would.
You can use this dough like any flatbread or pizza dough…as you can see from the picture above. Make it with zaater, halloum, tomato sauce and mozzarella, pesto and cashew cheese…or just warm it up like a piece of toast and enjoy for breakfast with smashed avocado and a poached egg. Let me know in the comments below how you like to enjoy flatbread, and be sure to share your photos with me on snapchat (ilovecrumbs).
Now to the recipe…
Makes 6 medium or 12 mini flatbread

Vegan Rye Zucchini Flatbread

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Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 0

Ingredients:
  • 1/2 cup(100g) rye flour
  • 1/3 cup(50g) almond flour
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 150g zucchini, roughly chopped
  • 2 tablespoons tahini
  • 2 1/2 tablespoons olive oil
  • 25g dates (about 3 small)
  • 1 tablespoon date molasses
  • 1/2 cup water
  • 1/3 cuppsyllium husk(or 1/4 cuppsyllium powder)

Instructions:
  1. Pre-heat the oven to 350F or 160C. Prepare a baking sheet with a silicone mat or parchment paper.
  2. In a medium bowl place the rye flour, almond flour, onion powder, garlic powder and salt. Stir to combine and set aside.
  3. In a blender or food processor place the zucchini, tahini, olive oil, dates, molasses and water. Blend well. Add the psyllium and blend to combine, but not too long as the mixture will get too thick otherwise and you want it to still be somewhat pourable.
  4. Pour the zucchini mixture over the dry mixture and mix to create a thick slightly sticky dough.
  5. Divide the dough into 6 equal portions and roll into balls. On a lightly floured surface roll out each dough ball to about a cm thickness, and about 12-15cm in length and 8-10cm width. I liked making the edges slightly higher to hold any filling you will add later and make it look more like a pizza dough.
  6. Place on the prepared baking sheet and bake for 30-35mins until the bottoms are nicely browned.
  7. You can add your toppings and place back into the oven straight away. Otherwise let cool and the store in an airtight container in the fridge for about a week and 3 months in the freezer.

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