Coconut Chèvre with Carrot Flatbreads



What you need



  • 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!

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