Your whole food, plant-based life.

Raw Food Recipe: Zucchini Carrot Flat Bread

The flat breads that I make in the dehydrator have become a staple of my raw food diet. They are easy to make, and can store for weeks. Nutritionally, they dramatically outshine any type of “baked” bread or cracker. They are so convenient they could be considered “fast” raw food. There is a little preparation that goes into making the breads but once you get into the rhythm of making them, you will be surprised at how easy it is to incorporate flat breads into your diet.


zucchini carrot crackers



Flat breads can be savory or sweet.  Look at the ingredients and you will be amazed at both how simple and healthy they are. This bread, like the Cinnamon Pomegranate Flat Bread, started out with sprouted wheat berries as it’s base. Sprouting grains brings out the highest nutritional value that they possess. Grains will take two to four days to sprout so plan accordingly. I normally have some type of sprouted seeds or grains “cooking” all the time. I love to just stack this with veggies and a little raw hummus for a quick meal.




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  1. katy wrote on October 14, 2013

    Do flax seeds need to be sprouted the way other nuts and seeds do? Do we need to worry about phytic acid in flax? Thank-you

    • Susan wrote on October 17, 2013

      I don’t worry about sprouting flax. Yes, it does contain phytic acid but if you keep everything in moderation, you should be fine.

  2. Chad wrote on July 8, 2012

    I don’t have a dehydrator. Is there a way to make this in the oven?

  3. AllieBird wrote on May 11, 2012

    I LOVE this recipe and I LOVE all of your comments back to people. Especially after reading your blog post of “most hated questions”. AH! You’re hilarious. Thank you for all of your lovely recipes and for all of the effort you put into making them perfect.

  4. Henry DaVonn wrote on February 12, 2012

    I quit trying to make raw bread because I could never get the right texture. It always crumbles. Do you think it’s because I use carrot pulp and maybe not enough flax seed? Is it possible to make good raw bread without flax?

    • Susan wrote on February 12, 2012

      Are you using recipes that have been tested or trying to make your own. Flax works as a binder. Chia seeds also can work as a binder but not quite as well. Cheers!

  5. Stacey wrote on October 15, 2011

    When it calls for 3 cups sprouted wheat berries, does that mean I start with 3 cups of dry grain and then use all of it once it sprouts, or that AFTER it sprouts, I should use 3 cups? And if that’s the case, how many cups of dry grain will yield me 3 cups of sprouted grain? Thanks.

    • Susan wrote on October 15, 2011

      Since the recipe calls for 3 cups sprouted wheat berries, you use sprouted wheat berries. It you were supposed to use dry grain, it would state that in the directions. The quantities can differ but normally 2 to 2 1/2 cups grain will give you at least 3 cups sprouted berries.

  6. Nicole wrote on August 5, 2011

    Could I use oat groats in place of the wheat berries? How about something like millet?

    • Susan wrote on August 5, 2011

      When I make these recipes, I only test them with the stated ingredients so I can’t tell you for sure. You could try oat groats, I don’t think millet will work.

  7. tamara Kaneen wrote on July 25, 2011

    I modified this just alittle to remove the gluten, and used Buckwheat in place of wheatberries. I also used 1 Garlic clove instead of shallots, and a pinch of hymalyian salt and it was really good. I am not crazy about the flavor of flax if it is to dominant, which is why I added garlic… I will be sharing this one for sure.

  8. Kristina wrote on March 15, 2011

    My mother-in-law’s sprouting method has inspired me to sprout lots of grain! I did not have a fancy sprouting apparatus. But with this simple method, you need only a strainer and catchment bowl. Soak grain overnight and then transfer it into a strainer. Rinse. Place strainer over a bowl. A few times per day, rinse grain in the strainer and put back over bowl to drip. Until grain develops longish tails, it stays in the strainer. So easy! I used this recipe as a base and added: 1/2 onion, 1 tomato, 1 Tbsp. miso, fresh basil and green onion, turmeric, and chili. My “bread” dough was over-processed, though, making it a smooth, thick consistency. Next time I will add zuchini with the carrot, and process in smaller batches. Tammy, perhaps adding avocado and processing the dough until very smooth would make for a good wrap.

  9. Tammy wrote on August 13, 2010

    I have been eating raw for te past six months. I have just ordered a dehyrator. I love wraps so I hope I can roll this bread into a wrap without it breaking. Has anyone used it as a wrap?

    • Susan wrote on August 13, 2010

      I can guarantee this will NOT work as a wrap. It is a completely different type of recipe.


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