Raw Guacamole Dip Sandwiches with Smoked Red Pepper “Cheese” Sauce and Chipotle Buns

Chipotle Veggie Buns

• 2 medium carrots, chopped into one-inch pieces
• 1/2 sweet onion, cut in quarters
• 1 medium tomato, cut in quarters
• 1 cup almond flour
• 1/2 cup psyllium husks  (click link to order)
• 1/2 cup ground flax seeds
• 1/2 teaspoon chipotle powder
• 1/2 teaspoon smoked paprika
• salt and pepper
• 2 tablespoons black sesame seeds

1. Place carrots in food processor. Pulse until finely chopped.
2. Add the onion and continue to pulse until finely chopped.
3. Add the tomato and pulse until all is pureed.
4. Add almond flour, psyllium husks, ground flax, chipotle powder, smoked paprika, salt and pepper. Pulse until mixture holds together.
5. Roll in balls about two-inches in diameter.
6. Flatten the balls into a disk shape. For the tops, you can dome the top and make the edges thinner.
7. Place on screens and dehydrate for 1 hour at 145. Reduce heat and continue to dehydrate at 115 for 2-4 hours. Check occasionally so they are not getting too dry. They should have a soft texture, like a dense bread.

Smoky Red Pepper “Cheese” Sauce

1. Place all ingredients in a high-speed blender. Blend until smooth.
2. Add salt and pepper to taste.

*You will have extra “cheese” sauce but don’t worry, I am sure you will find something to do with it!

Guacamole

• 2 avocados
• 1/2 medium tomato, chopped
• 1/2 sweet onion, chopped
• 1 lime, juice from
• 1 tablespoon finely chopped cilantro (optional)
• 1 lime, juice from
• Himalayan salt and pepper to taste

1. Mash the avocado in a bowl. Mix in chopped tomato, onion, lime juice, and cilantro.
2. Add salt and pepper to taste.

Assembly

• 1 tomato, sliced
• lettuce
• Guacamole
• “Cheese” Sauce
• Chipotle Buns

1. Place lettuce and tomato slice on bottom bun.
2. Top with guacamole and “cheese” sauce.
3. You can serve these open faced or make a full sandwich with the top bun.