Zucchini Flatbread

2 cups grated zucchini

2 cups oat flour

1/4 cup plain yogurt (This can be almond or coconut yogurt if you are trying to go dairy free.)

3 or 4 cloves of roasted garlic

1 teaspoon curry powder

2 tablespoons butter or olive oil

1. Sauté zucchini over low heat for 10 or 15 minutes.  Cool, then use a cheese cloth to squeeze out excess water. Use a hand blender to puree the zucchini.

2. Mix all of the ingredients together. The dough should be slightly sticky.

3. Coat 3 baking sheets lightly with olive oil and drop spoonfuls of dough onto them, flattening out the dough with a spatula as you go. Aim for a round disc shape about 1/8 inch thick.

4. Sprinkle the tops with ground sea salt.

5. Bake in a low oven - about 325 - for 15 minutes on each side. You can also cook these on a fry pan on a low heat, but the oven makes the job much easier.

Eat these alone as a snack or use them to dip into soft cheese, guacamole, or baba ganoush. They could also accompany a meal as a bread substitute. 

When the power of love overcomes the love of power, the world will know peace.
Jimi Hendrix