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.

Hazelnut Cranberry Flat Bread
Flat Bread
- 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.
Nikki @ yummy raw kitchen wrote on February 3, 2010
Just bookmarked this recipe! Looks divine.
scherry valentine wrote on February 2, 2010
hi, I was curious about the wheat flour, I am relatively new to raw food cuisine, but I have never heard of this ingredient, is it sprouted, where do I find it?
Susan wrote on February 2, 2010
https://www.rawmazing.com/articles/raw-food-amazing-grain/ Check here.
Michal wrote on February 2, 2010
This looks so delicious and decadent!
Pure2raw twins wrote on February 1, 2010
YUMMY! We have a coconut cranberry bread, never used hazelnuts, sounds tasty!!
Carol wrote on February 1, 2010
Thinking less nuts for low calorie. Perhaps leaving out nuts? Looks great however!! No denying beauty before my eyes. Thanks.
hihorosie wrote on February 1, 2010
Scrumptious I bet! I’d be curious about a gluten free version of this too.
RawSierra wrote on February 1, 2010
Could I use a different flour instead of wheat flour? I have coconut flout and brazil nut pulp (dried and sifted) and almond meal flour – just trying to stay away from gluten. This recipe looks so delicious!
Susan wrote on February 1, 2010
You could certainly try. Coconut flour tends to have a very powdery consistency and for that reason I am not a big fan. But oat might work really well.