Inspired by my time as a guest chef at Six Senses Laamu in the Maldives, this vibrant pumpkin flatbread celebrates fresh tropical flavours and nourishing whole foods.

Crisp, seed-rich flatbread is topped with colourful seasonal fruit, creamy avocado, fragrant herbs and a silky raw Caesar dressing, creating a dish that’s as beautiful as it is delicious.

Surrounded by turquoise waters, thriving coral reefs and an abundance of tropical produce, I was inspired to create recipes that celebrate nature’s bounty with simple, wholesome ingredients. This colourful flatbread captures the essence of island dining—fresh, vibrant and full of flavour—making it perfect for a light lunch, shared platter or healthy appetiser.

From the Kitchen to the Coral Reef

As a guest chef at Six Senses Laamu, I worked alongside the resort’s talented culinary team to create vibrant, nutrient-rich dishes inspired by local ingredients and the Food as Medicine philosophy. From bespoke wellness menus and signature dining experiences to cooking demonstrations and recipe development, it was an opportunity to showcase how fresh, seasonal food can elevate the guest experience in one of the world’s most extraordinary island destinations.

Today, I continue to partner with luxury resorts, spas and wellness retreats, helping create memorable dining experiences through menu development, culinary consulting, chef training and immersive Food as Medicine experiences.

Planning a wellness retreat or luxury resort experience? Discover my Resort & Spa Consulting services and how I help create memorable guest dining experiences.

Pumpkin Flatbread with Maldivian flavours & raw Caesar dressing

Recipe by Six Senses Laamu Maldives

• Total Time0 hours
• YieldServes: 8 as a light lunch or entrée
• DietVegan

Soft, golden pumpkin flatbread infused with fragrant Maldivian spices, served with a creamy raw Caesar dressing. This vibrant recipe combines warming aromatics with fresh, wholesome ingredients for a delicious twist on traditional flatbread that’s perfect as a light meal, shared platter or flavour-packed side dish.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

---

Print Recipe

Ingredients

Units USM Scale 1/2x1x2x3x

Pumpkin Flatbread 2 cups flaxseeds 2 cups water 1 tablespoon honey 1 teaspoon ground cumin 1 teaspoon fresh thyme leaves, finely chopped 1 tablespoon pumpkin seeds (pepitas) 1/2 cup raw macadamia nuts 500 g pumpkin, peeled, deseeded and coarsely grated (about 4 cups) 1 teaspoon liquid aminos (or tamari) 1 tablespoon raw apple cider vinegar Raw Caesar Dressing 1/4 cup (60 ml) coconut cream 2 tablespoons (20 g) raw cashews, soaked for 30 minutes if possible 2 teaspoons (10 g) white miso paste 2 small garlic cloves 1 teaspoon apple cider vinegar 1/2 teaspoon fresh lime juice Sea salt, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

Pumpkin Flatbread

1. Mix the seeds with the water and set aside for 15 minutes to form a gel.
2. Soak the nuts until softened, then drain and blend until smooth.
3. In a large bowl, combine the soaked seed mixture, blended nuts, grated pumpkin, honey, seasoning and thyme. Mix well.
4. Spread the mixture evenly onto a dehydrator tray lined with a non-stick sheet, using a mould or spatula to create an even thickness.
5. Dehydrate for 6 hours.
6. While still slightly soft, trim the edges or score into desired portions.
7. Return to the dehydrator and dry for a further 12–16 hours, or until crisp.
8. Cool completely before storing in an airtight container.

To Serve

1. Top the pumpkin flatbread with diced tomato, sliced avocado, mango, pineapple, sliced capsicum and fresh oregano and basil. Finish with a generous drizzle of the raw Caesar dressing.

Raw Caesar Dressing

1. Blend all ingredients until smooth and creamy.

Notes

• No dehydrator? This recipe is designed for a dehydrator to preserve its raw qualities and create a crisp, cracker-like texture. If you don’t have one, you can bake it in a very low oven, although the texture and nutritional profile will differ.
• Storage: Store the flatbread in an airtight container in a cool, dry place for up to 2 weeks. If it softens, return it to the dehydrator for 30–60 minutes to restore its crispness.
• Serving ideas: Delicious topped with avocado, tomato, sprouts, smoked salmon, grilled prawns or your favourite seasonal vegetables.
• Variations: Replace the pumpkin with grated zucchini, carrot or beetroot for a different flavour and colour.
• Food as Medicine: Pumpkin is rich in beta-carotene, while nuts and seeds provide healthy fats, fibre and plant protein, making this a nourishing base for colourful, fresh toppings.

---

• Prep Time: 21–25 hours
• Category: Plant-based
• Method: Dehydrate
• Cuisine: Spa Cusine