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.
Victoria wrote on September 15, 2010
Can I substitute buckwheat for the oat groats?
Sylvia wrote on September 8, 2010
Hi, I just came across your blog while I was searching for raw foods. Your recipe looks so easy and that picture looks so yummylicious! I definitely have to try it:)
Raw Food Diet wrote on July 13, 2010
That looks really good. I will have to get myself a dehydrator to do it
Jodie Bonfrer wrote on June 18, 2010
Chai seeds are a good replacement for flax seeds they also very good for you look it up you will be surprised I also think psyllium husks are a binding agent.
Dates are also binding.
Experiment with it raw food is so yummy
Heather Jensen wrote on May 23, 2010
Do you then store these in the refridgerator or are they fine in an airtight container in the cupboard? Thanks for all the recipes. Everyone I have tried, I have loved.
Susan wrote on May 23, 2010
If dehydrated well, they are fine for a while in the cupboard. Make sure it is an airtight container.
trickyc wrote on February 19, 2010
I’m pretty sure that you could try chia seeds in place of flax for the binding properties. More nutritious too!
Susan wrote on February 19, 2010
I am not sure about the chia seeds. They have great binding properties while wet but when dehydrated, they really get brittle. I will have to test it out…I have not had great luck with them in flat breads. But, I could be wrong!!
Cindy wrote on January 8, 2010
I just made this bread and it is yummy! I hydrated it longer than the recipe suggested and until it’s very crunchy. It is really good that way but am wondering if leaving it a little more moist would also be good. Is that what you do?
Carole Hicks wrote on December 14, 2009
I don’t have almonds so I’m using walnuts…the bread is in the dehydrator now…I hope it turns out…I might have spread it too thick.
Steve wrote on November 24, 2009
Hello!
This bread sounds amazing. My only concern is the high temp that it is being dehydrated at. I understand enzymes are lost any highter than108 degrees.
Thanks,
Steve
Susan wrote on November 24, 2009
You start the dehydration at 145 for one hour. The actual food never reaches that temp. Then you reduce the heat to 116 degrees. Enzymes are safe under 118 degrees. Starting the dehydration temp higher, reduces dehydration time (better for the environment) and helps to prevent fermentation. Once again, the food never reaches the higher temp so, all is good.