Raw Food Recipe: Tomato Flat Bread
One of the staples of my raw food pantry are flat breads. I always have them on hand. Flat breads are versatile and a great alternative to baked breads. They can be used in many of the same ways. You can stack veggies on them for a quick sandwich, or use spreads for a quick, healthy snack. Easy to whip up, packed with nutrients and possessing a long shelf life, they are a great addition to your raw diet.
I have been wanting a flat bread that tastes closer to traditional bread. One that is neutral and can be used for a variety of things. Even though these have a full cup of tomato puree, they actually taste like wheat bread. The wheat or oat groats are soaked for 12 to 24 hours before using. The benefits are similar to soaking nuts and seeds. When you soak grains, the phytic acid is released, and the the grains become much more digestible. Phytic acid combines with minerals such as calcium, iron, magnesium, zinc and copper, preventing your body to be able to utilize these wonderful minerals. Soaking solves this problem. Just start soaking your grain the night before with a little lemon juice and in the morning, it will just take you a few minutes to whip up this tasty bread.
MAKES 2 SHEETS
- 2 cups soaked wheat berries (oat groats can be substituted)
- 1 cup almonds, soaked overnight
- 1 cup ground flax
- 1 clove garlic
- 1 cup tomato puree (from fresh tomatoes)
- 1 cup water
- The night before, soak almonds and grain (separately). When you are ready to make the bread, drain.
- Start food processor and drop in garlic. once it is processed, add almonds. Process until well ground. Place in large bowl.
- Put wheat or oat grouts in processor. Process until a mash is made. Do not over process once you reach that stage. Put in bowl with almonds and garlic.
- Add flax and combine. Add water and tomato puree. Mix well.
- Spread on teflex sheets to about 1/4 inch thick. Score. Dehydrate for 1 hour at 145. Reduce heat to 116 and continue to dry for 2 more hours. Peel sheets off and continue to dry (tops up) until dry. This can 6 hours or more depending on your dehydrator, humidity, etc.
Julie wrote on October 15, 2012
Could I use rolled oats instead of the groats? It’s all I have besides the steel cut. Thanks!
raven wrote on September 30, 2012
Hello I just had a couple questions, i’m new to raw eating and wanted to know is it okay to reuse soaking water for nuts to soak a batch right after it? Also what are some good gluten free substitutes for wheatberry/oat groats and spelt/spelt flakes? Lastly, i know it’s a good idea to soak your nuts/seeds and dehydrate them b4 using, should you also soak flax seeds and dehydrate them or just use them as they are?
Susan wrote on September 30, 2012
I never reuse soak water. I wouldn’t worry about the flax. As for substitutions, please read the FAQ page. Cheers!!