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Sangas gone raw.

Everyone knows that the best way to make something better is to turn it into a sandwich (pronounced “sam-wuch” to us kiwi kids).

Sangas and their toppings are kind of my specialty. My brother and I used to have sandwich competitions when we got back from school and I like to think he taught me everything i know when it comes to winning topping combinations.

So, keeping in the raw direction, I have a recipe for a delicious sandwich base. This also makes a great pizza base.
The toppings are really up to you with how creative you want to be, or what you can find in the fridge. I’ve gone with fresh avocado, a sundried tomato and olive tapenade, asparagus spears, cherry tomatoes, black olives, grated macadamia nuts and kale pesto.

Raw sandwich base or pizza crust

3 C peeled and chopped zucchini (about 3 squash)
1 1/2 tsp. Celtic sea salt
1/2 C extra virgin olive oil
1 C golden or brown flax meal (about 3/4 C whole seeds, ground)
1 C soaked almonds (previously soaked in mineral water for 8 hours)

Blend the zucchini, salt and oil until smooth. Add the almonds and continue to blend until the entire mixture is smooth. You may need to use a spatula or celery stick to get the mixture to blend.

Pour the blended mixture into a bowl and add the flax meal at the end.

Shape into 4 small or 2 large flat breads on a dehydrator sheet, or silicon baking mat. Dehydrate the crusts at 65 degrees for around 12 hours or until crispy and firm. (You can do this in a convectional oven if you don’t have a dehydrator).

When ready you can store in an airtight container and use as you need for at least 3 days.

Nutrient rich sangas at the ready!!

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