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You are here: Home / Recipes / Autumn / Raw Seed Flatbread/Crackers

Raw Seed Flatbread/Crackers

November 18, 2015 By Deviliciously Raw

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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.

#raw #vegan Carrot-Bell Pepper-Parsnip Flatbread | Deviliciously Raw


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 #vegan Carrot-Bell Pepper-Parsnip Flatbread | Deviliciously Raw

Raw Seed Flatbread/Crackers
 
Save Print
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

#raw #vegan Carrot-Bell Pepper-Parsnip Flatbread | Deviliciously Raw

#raw #vegan Carrot-Bell Pepper-Parsnip Flatbread | Deviliciously Raw

#raw #vegan Carrot-Bell Pepper-Parsnip Flatbread | Deviliciously Raw

#raw #vegan Carrot-Bell Pepper-Parsnip Flatbread | Deviliciously Raw

Raw Seed Flatbread/Crackers

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Filed Under: Autumn, Breads, Crackers & Wraps, Recipes Tagged With: Crackers, Dehydrator, Easy healthy recipes, Flatbread, Gluten-Free, Healthy Recipes, Healthy Snack, Juice pulp, Nourishing, Plant based diet, Raw, Raw Food, Vegan, Vegan Recipes

Previous Post: « Raw, Vegan Beetroot Bread Roll
Next Post: Banana Cream Pie (raw, GF, vegan) »

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  1. How to Make the Most out of Your Juice Pulp | Deviliciously Raw says:
    November 24, 2015 at 5:34 pm

    […] Cookies with Spiced Plum Jam (Nut Milk Pulp) Green Juice Pulp Crackers Apple Juice Pulp Pancake Seed Flatbread/Crackers Beetroot Bread […]

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