2024 Daniel Fast - Flipbook - Page 48
Number of Servings: 4
Flatbread
2 ½ cups whole grain flour (brown rice, spelt, whole wheat, etc.)
2 tablespoons flaxseed meal (optional)
1 teaspoon dried crushed rosemary
1 teaspoon salt
1 cup warm water
1 tablespoon extra-virgin olive oil
½ teaspoon dried basil
½ teaspoon garlic powder
½ teaspoon dried parsley
Mix flour, flaxseed meal, rosemary, salt, and water in a food processor until dough forms a ball. Turn
dough onto a floured work surface and knead for 5 minutes. Transfer to a bowl and cover tightly with
plastic wrap. Let the dough rest at room temperature for 30-60 minutes. Preheat oven to 400 degrees.
Roll dough out to ¼-inch thickness to cover an oiled 11 x 17-inch baking sheet. With a fork, poke holes
all across dough. Mix olive oil, basil, and garlic powder in a small bowl, and stir well. Use a basting brush
to spread the oil mixture across the dough. Score (make shallow cuts without separating into pieces)
with a knife into 12 (3 x 3 1/2-inch) squares with a knife. Bake 15-20 minutes or until slightly crispy and
remove from oven. Let cool on baking sheet for 10 minutes before cutting and serving. Yield: 4 servings
(serving size: 2 pieces)
Guacamole with a Little Kick
2 medium avocados
1/2 medium tomato, diced
1/4 cup diced red onions.
1/2 medium jalapeno pepper, seeded & diced
2 cloves garlic, minced.
2 tablespoons chopped fresh parsley
1 tablespoon lime juice.
1 tsp salt
Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a small mixing bowl, and
mash until smooth. Stir in the rest of the ingredients. Chill in the refrigerator for 1-2 hours.
Roasted Chickpeas
8 servings.
2 (15-ounce) cans chickpeas, rinsed & drained
1 tablespoon extra-virgin olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon crushed rosemary
1/2 teaspoon salt
47
One Church Advancing the Kingdom of God
