Ingredients
- 1/2 cup zucchini, chopped
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped red pepper
- 1 cup quinoa (soaked overnight, rinsed, and drained)
- 1/2 cup ground flax seed
- 2 garlic cloves
- 1 teaspoon salt
Instructions
- Blend zucchini, red onion and red pepper in a food processor until well blended. Add the rest of the ingredients; pulse until the desired consistency is achieved. It should be easy to spread.
- Spread dehydrator mesh sheet and dry at 63°C for 1 hour. Decrease heat to 46°C and dehydrate for 2 hours. Use a spatula to score into 9 pieces; Flip over and dehydrate at 46°C for extra 3 hours.
