Walnut & Zucchini Flatbread

When I have fresh walnuts in the house, I like to make this flat-bread, which has been adapted from Everyday Raw, by chef Matthew Kenney.


Dehydrator and food processor.

1 cup ground linseed (flaxseed)
2 medium zucchinis
2 cups fresh walnuts
¼ cup diced red onion
1 tablespoon dried basil
2 tablespoons cumin
1 teaspoon fine rock salt


  1. Set ground linseed to one side.
  2. Place the walnuts into the food processor and process them until they resemble fine bread crumbs.
  3. Add the remaining ingredients to the food processor and process them until smooth.
  4. Gradually add the ground linseed and continue to process until well combined.
  5. Allow the mixture to ‘rest’ in the food processor for about 30 minutes to enable the ground linseeds to absorb any access liquid.
  6. Spread the mixture onto a dehydrating tray lined with a Teflex™ sheet. Use a butter knife or a palette knife to score the bread into 9 slices.
  7. Place the tray into a dehydrator and dry for 8 hours on the lowest setting. After this time, flip it, remove the Teflex™ sheet and dry for a further 8 hours or until the bread is pliable but dry.
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