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Pumpkin Flatbread with Maldivian flavours & raw Caesar dressing

  • Author: Samantha Gowing



2 cups flaxseed
2 cups water
1 tbsp honey
1 tsp cumin powder
1 tsp chopped thyme
1 tbsp pumpkin seed
1/2 cup macadamia nuts
1 pumpkin peeled, seeded, grated
1 tsp liquid aminos
1 tbsp raw cider vinegar

Raw Caesar dressing
60 ml coconut cream

20 gm. cashew nuts
10 gm. miso paste
10 gm. garlic
5 ml apple vinegar
2 ml lime juice


  1. Mix together the seeds and water and let sit for 15 minutes.
  2. Soak the nuts in water and blend.
  3. In a large bowl, Add the seeds, nuts, shredded pumpkin honey, seasoning and thyme and mix well.
  4. Spread onto a drying tray for the dehydrator in a mould.
  5. After 6 hours trim the edges while still soft.
  6. Dry again for another 12-16 hours until crisp, keep in a dry sealed container.

To serve

  1. Top the dried pumpkin seed cracker with a selection of the following:
  2. Diced fresh tomato, sliced avocado, mango, pineapple, sliced peppers, picked fresh oregano and basil leaves.
  3. Drizzle with ‘Raw Caesar dressing’.

Raw Caesar dressing

  1. Blend until smooth and creamy.

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