Your whole food, plant-based life.

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.

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  1. Delia wrote on September 17, 2012

    Hello ! Thank you for this recipe. I just bought the Excalibur and this was my first raw bread. It tastes a little bitter and I’m not sure why. Do you think it is due to the grounde flax seeds ?

    • Susan wrote on September 17, 2012

      Della, you have to be sure your flax is really fresh. The bread shouldn’t be bitter at all and yes, sometimes it can be the flax. Cheers!

  2. Katie Chapman, MK, PhD candidate UBC wrote on September 9, 2012

    Yummy! These are making my house smell delish! I used extra tomato purée instead of water and added a teaspoon of salt to the mix. Awesome recipe and so easy! Thank you!

  3. Lisa wrote on July 16, 2012

    Instead of flax Ive used ground pumpkin seeds or ground cashews, usually a combination of both. Textures a little smoother than flax, but i dont like the taste of flax seeds really, and cashews or pumpkin seeds are very mild tasting. They taste like whatever you add to them.

  4. Johanne wrote on March 1, 2012

    Thanks! Your website is amazing!
    I made one batch of this and it turned out great.
    The second time I didn’t have any fresh tomatoes so I decided to substitute onion puree instead.
    I made the dough slightly thinner on the tray and have really delicious ‘crackers’!
    Just one question, How long can I expect the tomato bread to keep once I make it.
    I always keep it in the fridge. Do I need to?
    I was wondering the same thing about the simple almond cheese – how long will it keep?
    Thanks so much!

  5. Susan wrote on January 12, 2012

    Yes, Wheat Berries. And steel cut oats would not work in this case. Cheers!

  6. sherrie wrote on January 12, 2012

    could I use steel cut oats instead of the oat groats? or, when you say wheat, do you mean wheat berries?? I’m new to this whole “raw” thing…

  7. GoRawonaBudget wrote on May 22, 2011

    I am making this RIGHT NOW! Sooooo hungry “n_n”

  8. Susan wrote on February 23, 2011

    Wheat berries are just the wheat “grain”. There is hard winter wheat and soft wheat. I normally use hard winter but both could work.

  9. Birit Trematore wrote on February 22, 2011

    Susan, by wheat do you mean wheatberries? I’ve just received my new dehyrator and I’m dying to try it!


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