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.
elisabeth wrote on February 15, 2016
hi there…where and how do you store these (in the fridge) and how long can they last ?
Susan wrote on February 16, 2016
I store them on the counter in an air-tight container. You need to make sure they are dehydrated completely dry. Cheers!