Chocolate Dried Cranberry Pecan Flat Bread

Susan | February 7, 2009

Once again, I found myself with an abundance of sprouted wheat berries on my hands. I made the Onion Flat Bread and Cinnamon Pomegranate Bread. With the left over wheat berries, I wanted to create a raw food recipe with cacao to make a nice little dessert bread to have a healthy way to satisfy those sweet tooth cravings later in the evening.

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Chocolate Craisin Pecan Bread

3 cups sprouted wheat berries
1/4 cup cacao
1/4 cup agave
1 cup dried cranberries
3/4 cup chopped pecans

Place wheat berries in food processor and process until mashed.
Add Cacao and agave. Pulse a few times to combine.
Add Craisins and Pecans. Pulse quickly to combine but do not over process the craisins and pecans.
Spread on teleflex sheet for dehydrator. Score with a dull knife.
Dehydrate for 8 hours, separate at score lines, flip and dehydrate until dry.

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divine31 wrote on December 5, 2013

hello, ware is “Craisin” raisin secs ? sarrazin ? merci

Amy wrote on March 20, 2011

Hi Susan,
I just made these and they are really good! I just got into sprouting and raw foods and I have been looking for sprouted wheat recipes. I can’t wait to try some of the other crackers and flat breads!

Jan Asleson wrote on April 2, 2010

Hi, could I subsitute something else for the wheat berries?
Thanks, Jan

Stacy wrote on March 18, 2010

Are craisins raw? Or is there a place where I can buy craisins that are raw and have no added sugar? We love them in salad and I bet they are delicious in this also, just would love to know if there is a raw food source for them…
Thanks 🙂

Cybele wrote on January 14, 2010

I am intollerant of wheat, but hae been fine with the raw wheat berries..

Lianaa wrote on December 12, 2009

I’m allergic to wheat, is there something I can substitute to make all these delicious cackers and flat breads?

Susan wrote on December 12, 2009
You can substitute oats! 🙂

Nadia wrote on September 19, 2009

Is there a way to dehydrate them in an oven without a dehydrator?
Would that worsen the quality?
Thanks!

Susan wrote on September 19, 2009
You can but it is very difficult to keep the temp under 118. Above 118 is where the enzymes are destroyed. I think the lowest you can get an oven is 200.

Joanna Rawvelous wrote on March 3, 2009

I am sooooooooooo making this tonight!

Erika wrote on February 7, 2009

Wow. Your recipes really blow my mind! This sound delicious! I need to get some buckwheat and experiment with your recipes.

Your whole food, plant-based life.