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

Cheesy Potato Snacks

"Snacks" might be a bit misleading. A couple of these will work for me for lunch or breakfast any day. They are easy to put together, pretty to look at, and most likely a crowd pleaser. They would make a nice hors d'oeurve if it's going to be a while before dinner is served.

Use leftover baked potatoes; cut each one in half and scoop out the middle. (Save this for a breakfast hash.) Leave about 1/4 inch of potato in each skin.

Place the skins on a cookie sheet. Add the following to each potato skin:
1 teaspoon butter
1 chopped fresh basil leaf
2 tablespoons soft herbed cheese or 1 ounce jack cheese

Sprinkle with paprika or turmeric and bake at 400 degrees for about 25 minutes.

While they are baking, chop some fresh tomato and avocado. Add these as soon as you remove the potatoes from the oven.

There is no such thing as an end unaffected by the means used  to obtain it.
Anne Perry