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.
Tomato Flat 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.
Susan wrote on November 22, 2009
I keep looking for raw bread recipies that don’t have flax – is there something I can substitute? My body does not like flax at all…
Susan wrote on November 22, 2009
I will work on one for you! It is a good question. Flax makes a really nice binder but I am sure it can be done without it.
myrecessionkitchen wrote on November 11, 2009
These sound wonderful, I want to try them, but I have a few questions: When you “reduce the heat” what temperature do you reduce it to? What is the total dehydrating time? How many trays does this recipe make? Thanks.
Susan wrote on November 11, 2009
I have corrected the drying temps. Thanks. Total dehydration will depend on your dehydrator, and the humidity in the air. As the recipe stated, it makes 2 trays. Thanks!
kate wrote on October 29, 2009
Does the grain in this recipe, after dehydrating it, become hard and difficult to chew. ? I have found in my experience that this happens. Something about a soaked grain baked or dehydrated, and it becomes really hard again. Am i mistaken???
thanks, kate
Susan wrote on October 29, 2009
I don’t dehydrate the grain after I soak it. I use it right out of the soaking water, as the directions state. In the bread it is just fine, as it is mashed in the food processor.
El wrote on October 29, 2009
I love your website because you’re always introducing things I’ve never tried. This recipe looks incredibly easy and tasty. I’m looking forward to giving it a try.
Diane wrote on October 29, 2009
I’m new exploring raw foods, but this is the first time I’ve seen a raw bread recipe made with grains. Years ago I used to eat soaked oat groats with fruit for breakfast, but I haven’t tried that in a long time, since I feel better without grains in my diet, and I’ve been reading they may not actually be an appropriate food for humans from an evolutionary standpoint. This bread sounds really good, though, and I might try it once I get my dehydrator. I enjoy some of the flat breads made with nuts and seeds, but they can be so dense and fatty.
Susan wrote on October 29, 2009
I have heard the same about grain, not sure what the science is that backs that up. They are so full of nutrients that I do include them. Soaking the grain makes a big difference.
dino wrote on October 29, 2009
looks gr8! aside from the healthy benefits, I can’t cook, so the raw-food approach might actually work for me 🙂 Forgive my ignorance, but what do you mean by “score”?
Susan wrote on October 29, 2009
You lightly drag a knife over the top, like you are cutting but not completely. If you don’t do this, you will just have one big piece!
Lindsay wrote on October 29, 2009
I need to make these!
Pure2Raw Twins wrote on October 28, 2009
Wow…looks amazing and so simple. Love that…flat breads are a staple in our household. We make a sun dried tomato bread but yours looks easier : )