Raw Flat Breads
For some reason, this post from February of 2009 lost it’s information. After it was brought to my attention, I tried to fix the post to no avail. I decided to recreate the whole post. So, if you have been looking for these recipes on the site…here they are!! This was a recipe from the second month that Rawmazing was published. It was a fun trip down memory lane for me! I love my flax crackers!
When eating a raw food diet, it’s always a good idea to have a selection of flat breads handy. They are fairly quick to make (other than the dehydration time), nutritious, and can be used for many things. Throw some veggies on one for a quick lunch, spread some cashew vegan cheese on another for a quick snack, and use them with raw dips for a quick, fresh treat. They are versatile! On this plate are Onion Sunflower Flat bread, Flax Wheat Berry Flat bread and Spicy Flax Flat bread.
Raw Flat Breads
Onion Sunflower Flat Bread
- 3 cups sprouted wheat berries
- 1 Sweet Onion coarsely chopped
- 1/4 cup Nama Shoyu
- 1 cup raw sunflower seeds
- Place sprouted wheat berries in food processor. Process until a mash like consistency is achieved.
- Add Nama Shoyu, and onion. Process until combined but chunks of onion are still visible.
- Stir in by hand, the sunflower seeds.
- Spread 1/4 inch thick on teflex sheet. Score the mixture into desired shapes.
- Dehydrate 8 hours, flip and dehydrate until dry. Makes one sheet.
Spicy Flax Crackers
- 3 cups flax seeds, soaked for at least 6 hours in 1 1/2 cups water
- 1 tablespoon dried mustard
- 1/4 cup Agave
- 1 shallot, chopped
- 1 clove garlic, chopped
- 3 tablespoons Nama Shoyu
- Combine all ingredients in a food processor. Process until well blended.
- Spread on non-stick sheet and score. Dehydrate for 8 hours, flip and dehydrate until dry. Makes one sheet.
Onion Flax Crackers
- 2 cups Flax seeds soaked at least 6 hours
- 1 cup ground flax seeds
- 1 Sweet onion, coarsely chopped
- 1 clove garlic, chopped
- 1/4 cup Nama Shoyu
- 1/2 cup Hemp seeds
- Place all ingredients in food processor. Process until well combined.
- Spread on telelex sheet 1/4 ” thick and score. Dehydrate 8 hours, flip and dehydrate until dry.
*You can use my prefered method of dehydrating at 145 for 1 hour and then reducing the heat to 115 to finish the dehydration. It will remain raw as the food temperature never goes above 115 and it shortens dehydration time.
Jenny wrote on May 11, 2012
@ Grace: Your friend’s right. Flax is much more digestible when it’s ground but if you eat a lot of flax in your diet your omega 3 levels can actually get too high. So having some of it just pass through can be good actually, it makes a nice pre-biotic (food for the good flora in your intestines) and gives you some nice, healthy fiber even if it’s nutrients aren’t all absorbed.
Jeani wrote on March 7, 2012
Hi, Susan ~
When soaking the flax, how much water do we use to soak it in? Do we rinse it before using it?
Is there a proper ratio on this? For example, maybe two cups water to one cup flax seeds, or whatever would be the correct amount.
I’m kind of confused on this.
Thanks you.
Rhinda Hale wrote on February 21, 2012
Susan, I’ve made the sunflower flax crackers a couple of times. Love them! Now, if only I can make enough to curb my craving for them! They’re absolutely delicious. I find myself sneaking to the fridge for another tasty bite. 🙂
Grace wrote on January 10, 2012
Correction for my comment (didn’t proofread first) “I’ve been making raw flax crackers for quite some time……..
Grace wrote on January 10, 2012
I’ve been making raw flax crackers and bread for quite some using the dehydrator. Most of the time I add buckwheat as well as kale, olive oil, cayenne. A friend who is a chef just brought to my attention that we don’t digest flax and buckwheat or get any of the health benefits unless the flax and buckwheat is ground to some extent. It sounds reasonable. Even if you open up the seeds just by spinning them in a coffee grinder slightly before soaking them may be more beneficial. Would you comment on this please?
Connie Fletcher wrote on January 9, 2012
Those are really beautiful. I was eating totally raw several years ago, and I never found what I really liked for a raw cracker, but if they taste anywhere near what they look like………..yum!! I will be trying those recipes! Thank you so much for sharing.
Joanna wrote on January 9, 2012
I just need to buy a dehydrator and I will be back In business 🙂 I’m so glad you reposted this… Super excited…
Joyful Eats wrote on January 9, 2012
for some reason, I had gotten away from making crackers & flat breads. I was just thinking today that I should get back to it. Perfect timing – Thanks for sharing!
Leanne @ Healthful Pursuit wrote on January 8, 2012
I’m new to your blog – found you when I was searching for new inspiring raw recipes. These flat breads couldn’t have come at a better time! I’m leaving for India in a couple of weeks and have been trying to figure out what kinda snacks I can bring with me. These would be perfect! Thanks for another great recipe 🙂