Raw Seed Flatbread/Crackers

Today’s raw bread situation … a fresh batch of raw flatbreads made with pepper, parsnip, carrot, onion, peanut, flax, chia, sunflower and pumpkin seeds. A tasty flatbread to use for sandwich bread or great snack as a crackers.

A Can’t Stop Eating Raw Seed Flatbread Recipe;)
(raw, GF, vegan)
Ingredients: 

3 orange bell pepper
3 medium sized parsnip
3 medium sized carrots
1 onion

2 tbsp olive oil
salt and pepper to taste

Place all ingredients into a food processor fitted with the S blade and process until smooth.

1 tbsp ground chia seed
3/4 cup ground pumpkin seed
1 cup ground sunflower seed
1/2 cup ground peanuts
1/4 cup flax seed meal

1/2 cup flax seed

Add remaining ingredients and pulse together until well combined. Spread evenly over dehydrator sheet about 1/2 inch thick. Dehydrate at 140°F for 2 hours, decrease heat to 115°F and continue to dehydrate for 6 hours. Use knife to cut the desired shape and size. If you cut the still soft and pliable sheet into 9 large pieces, then you have flatbread and you can use it like a sandwich bread, you can slice it into small squares or cut these into anything you can dream up. Flip and remove dehydrator sheet. Continue to dehydrate for about 6 – 8 hours or until  desired dryness archived. Store them in an airtight container.

Raw Seed Flatbread/Crackers

 

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Prep time

20 mins

Cook time

14 hours

Total time

14 hours 20 mins

 

Author: Deviliciously Raw

Recipe type: Breads, Crackers

Cuisine: Raw, Vegan

Serves: 1 tray

Ingredients

• 3 orange bell pepper
• 3 medium sized parsnip
• 3 medium sized carrots
• 1 onion
• 2 tbsp olive oil
• salt and pepper to taste
• Place all ingredients into a food processor fitted with the S blade and process until smooth.
• 1 tbsp ground chia seed
• ¾ cup ground pumpkin seed
• 1 cup ground sunflower seed
• ½ cup ground peanuts
• ¼ cup flax seed meal
• ½ cup flax seed
• Add remaining ingredients and pulse together until well combined.

Instructions

1. Spread evenly over dehydrator sheet about ½ inch thick. Dehydrate at 140°F for 2 hours, decrease heat to 115°F and continue to dehydrate for 6 hours.
2. Use knife to cut the desired shape and size. If you cut the still soft and pliable sheet into 9 large pieces, then you have flatbread and you can use it like a sandwich bread, you can slice it into small squares or cut these into anything you can dream up. Flip and remove dehydrator sheet.
3. Continue to dehydrate for about 6 - 8 hours or until desired dryness archived. Store them in an airtight container.

3.5.3208

Enjoy this crispy deliciousness with fresh veggies, sprouts, homemade nut cheese or any other fresh favourites. Using the same recipe, you also can try making veggie pulp flatbreads, be creative! Create-Nourish-Repeat

xox
Krisztina