Raw dough for veggie rolls or pockets (gluten free)

By Stanka Vukelić

This tasty, easy to make dough is perfect if you like some type of spring or summer rolls, veggie rolls or Indian samosa. Fill them with seasonal vegetables, seaweed/algae, dips and even fermented vegetables (like sauerkraut).

The dough is very pliable, thus easy to put into any form you like (cut for vegetable pockets). I cut it into ribbons, then I spread the filling along the dough, after that I make it into rolls.

Preparation time: 15-20 min.

Dehydration: 9-10 hours

Ingredients for 2 people (6-8 rolls):

800 g (28 oz) of zucchini (3-4 medium-sized)

1/2 teaspoon of sea salt

3-5 tablespoons extra-virgin olive oil

1 fresh-squeezed lemon

pinch of cayenne pepper

2 cups of ground flax seeds

Methods/steps:

1. Slice zucchini into small pieces.

2. Put the zucchini into a food processor and process well.

3. Put the salt, olive oil, cayenne pepper, and lemon into food processor and mix well with the zucchini.

4. Grind flax seeds in a clean electric coffee grinder; grind until powdered.

5. Put ground flax seeds in food processor with other ingredients and process until well combined.

6. Spread out on dehydrator sheets in shape of bread and mark the dough (best with a pizza cutter) into ribbons. Thickness: 1 cm (~0.5 inch). Dehydrate at 46ºC (115ºF) for 8 hours. Flip and continue drying on the other side. Let dry another 1-2 hours until dry.

7. Fill it with seasonal vegetables and….Yummy!

8. Store in refrigerator in a sealed container. Stays good for 5 days.

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