Your whole food, plant-based life.

Raw Food Recipes: Hazelnut Cranberry Flatbread

I love the combination of hazel nuts and cranberries and wanted to create a raw food recipe for flat bread with these. I decided to throw in a few pumpkin seeds and some flax for an extra nutritional boost. These breads are great by themselves or with a spread. Pictured here is the Honey Cayenne Almond Spread. These whip up fast and store well in the refrigerator.

 

 

Share Via
Share on Pinterest
Share with your friends










Submit


18 Comments

  1. catherine wrote on March 3, 2014

    I am so found of cranberries! I used buckwheat flour (from ground buckwheat sprout) instead of wheat and used honey instead of agave and orange juice instead of water…. it was really rawmazing!

    Reply
  2. Sandra wrote on February 14, 2014

    Hi, could I substitute the wheat flour for buckwheat flour?

    Reply
  3. Grace wrote on April 1, 2011

    Absolutely delicious!!! My husband and I have been having this as an open-faced sandwich with a little almond butter and a banana cut up on top. We love it!

    Reply
  4. Cayley wrote on July 24, 2010

    Have you made this with re-hydrated craisins before? I hardly ever see fresh cranberries in the stores. When are they in season?

    Reply
    • Susan wrote on April 1, 2011

      I have not used re-hydrated craisins but they would probably work. Fresh cranberries are in the store in the fall. You can also find frozen year round.

      Reply

Post a Comment

ooter(); ?>