Spinach Flatbread

(Rhio's)

One recipe of Creamed Spinach (see below)



1) Prepare the Creamed Spinach

2) Divide the mixture into generous 1/2 cup portions. Pour each portion onto a Teflex-lined dehydrator tray and spread out into a circle to approximately 1/4 inch thickness. Dehydrate at 95 degrees for 24 to 36 hours. About 3/4 of the way through, peel the bread off the sheet, turn over and lay directly onto the dehydrator's mesh screen. Continue dehydrating until dry but pliable.



Yield 6-7 slices.





CREAMED SPINACH



1 bunch spinach chopped, @ 4-5 cups

1 medium tomato, quartered

1/2 medium onion, minced

1/4 cup fresh dill

1 avacado

1 cup sprouted pine nuts

1/2 lime, juiced

1 TB. Bragg's liquid aminos



Put all ingredients into a food processor and using the "S" blade, process until smooth.



Serves 4. Keeps for 2 days in the fridge.