Raw Food Recipes: Hazelnut Cranberry Flatbread
I love the combination of hazel nuts and cranberries and wanted to create a raw food recipe for flat bread with these. I decided to throw in a few pumpkin seeds and some flax for an extra nutritional boost. These breads are great by themselves or with a spread. Pictured here is the Honey Cayenne Almond Spread. These whip up fast and store well in the refrigerator.
- 1 cup fresh Cranberries
- 1/2 cup Hazel Nuts (dry)
- 1/2 cup Pumpkin Seeds (soaked 2 hours)
- 1 cup Raw Wheat Flour
- 1/2 cup Ground Flax
- 1 cup Filtered Water
- 2 tablespoons Agave
- Coarsely chop cranberries in food processor. Transfer to bowl.
- Place hazel nuts and pumpkin seeds in food processor, process until well chopped. Not all the way to fine. Place in bowl with Cranberries.
- Add wheat flour and flax. Stir to combine.
- Add water and agave, stir to combine.
- Spread 1.4 inch thick on non-stick dehydrator sheet. Score the dough. Dehydrate 1 hour at 145, reduce heat and dehydrate for another 4 hours at 116. Flip onto mesh screen, and continue to dehydrate until dry 4-6 more hours depending on your dehydrator.
Honey Cayenne Almond Butter
- 1 cup Almonds (I used pre-soaked and dehydrated almonds)
- 1 1/2 tablespoons Walnut (or other cold pressed oil)
- 1 tablespoon Water (if needed)
- pinch of cayenne
- 1 teaspoon raw honey*
- Combine almonds and oil in vitamix or food processor. Process until smooth. Add water as needed.
- Stir in cayenne and honey if desired.
*Honey can be raw but is not considered vegan.
catherine wrote on March 3, 2014
I am so found of cranberries! I used buckwheat flour (from ground buckwheat sprout) instead of wheat and used honey instead of agave and orange juice instead of water…. it was really rawmazing!
Sandra wrote on February 14, 2014
Hi, could I substitute the wheat flour for buckwheat flour?
Grace wrote on April 1, 2011
Absolutely delicious!!! My husband and I have been having this as an open-faced sandwich with a little almond butter and a banana cut up on top. We love it!
Cayley wrote on July 24, 2010
Have you made this with re-hydrated craisins before? I hardly ever see fresh cranberries in the stores. When are they in season?
Susan wrote on April 1, 2011
I have not used re-hydrated craisins but they would probably work. Fresh cranberries are in the store in the fall. You can also find frozen year round.
meatlessmama wrote on February 3, 2010