Try this fun breakfast alternative!
6 medium zucchinis, grated
3 stalks of celery
1-1 1/2 C ground golden flax seeds
1 C sunflower seeds, soaked
1 t cinnamon
1/2 t all-spice
1 t Celtic salt
1 vanilla bean
Grate zucchini in a food processor with the grating blade; add salt and set aside for 20 minutes. Process the remaining ingredients (except flax seeds) in a food processor with the “S” blade until smooth.
Squeeze the moisture out of the zucchini with your hands. Place in a large bowl and add the remaining ingredients (except flax seeds) and mix well. Slowly add the ground flax seeds to the mixture until it all stays together enough to form a ball. Form the dough into smaller balls and flatten into 3 ” rounds about 1/4″ thick. Place on a dehydrator tray and dehydrate at 145 degrees F for 2-3 hours.
Cranberry Sweetheart Jam topping
1 C fresh cranberries, dehydrated
2 C coconut pulp (or 2 C macadamia nuts, unsoaked)
1/4 C coconut water
2 fresh vanilla beans
Dehydrate cranberries at 115 degrees for 2 hours until they are like puffs of air. In a blender, mix half the cranberries with the remaining ingredients. Transfer to a mixing bowl. Crumble the remaining cranberries by hand and sprinkle over jam. Stir and serve over zucchini pancakes!