Coconut Chèvre with Carrot Flatbreads

SERVES 9

What you need

Chèvre:

• 2-3 strips of Copra Coconut Meat
• 1/3 cup Copra Coconut Water
• 3/4 cup Nutiva 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 protein powder
• 1/2 tsp sea salt
• 1 3/4 cups filtered water
• 1 large organic carrot
• 2 tsp olive oil
• 1 TBS lemon juice
• sea salt
• cumin seeds
• coriander seeds
• zest of one large organic lemon
• red pepper flakes
• fresh organic baby kale

step by step

1. For the chèvre, combine all ingredients in a high speed blender and blend until smooth.
2. Pour into a container with a lid, and set in a warm place overnight.
3. Once it has become tangy in flavor, place in the refrigerator to chill completely.
4. 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.
5. Dehydrate at 115F for 2 hours, then score into 9 squares with a knife. Continue to dehydrate until completely dry, about 22 more hours.
6. Peel the carrots into strips with a vegetable peeler. Toss in a bowl with the olive oil, lemon juice and a little sea salt.
7. To assemble the flatbreads, spread some of the chèvre onto each flatbread, sprinkle with a little of the cumin seeds, coriander seeds, red pepper flakes and lemon zest.
8. Top with the carrots, making sure they are drained well, then top with a little of the kale.
9. Serve immediately!

Shop Products

Coconut meat - Available on our online store 

Coconut water - Available on our online store 

Contact us for wholesale opportunities.