The flat breads that I make in the dehydrator have become a staple of my raw food diet. They are easy to make, and can store for weeks. Nutritionally, they dramatically outshine any type of “baked” bread or cracker. They are so convenient they could be considered “fast” raw food. There is a little preparation that goes into making the breads but once you get into the rhythm of making them, you will be surprised at how easy it is to incorporate flat breads into your diet.
Flat breads can be savory or sweet. Look at the ingredients and you will be amazed at both how simple and healthy they are. This bread, like the Cinnamon Pomegranate Flat Bread, started out with sprouted wheat berries as it’s base. Sprouting grains brings out the highest nutritional value that they possess. Grains will take two to four days to sprout so plan accordingly. I normally have some type of sprouted seeds or grains “cooking” all the time.
Zucchini Carrot Bread
- 3 Cups Sprouted Wheat Berries
- 1 C Flax Seeds, ground
- 3 small zucchini
- 3 Carrots
- 1 Shallot
Place carrots in food processor and process to small dice and set aside. Place wheat berries in food processor. Process until berries start to mash. Add flax seeds and zucchini (cut into chunks). Process until zucchini becomes incorporated. Add carrots and shallot (cut into small chunks). Process the whole mixture until everything is incorporated and in a very small dice.
Spread on dehydrator sheet. (Use the teflon sheet over the mesh screen). Mixture should be at least 1/4 inch thick, a little thicker if you like your bread thicker. An offset spatula works well for this as the dough can be quite sticky. Place in dehydrator for at least 6 hours. When the top is quite dry, flip the bread and cut into pieces. Place the pieces on the screen and dehydrate until almost dry. I like to leave a little moisture in this so that it isn’t super hard. Store in refrigerator for 2 weeks.
I love to just stack this with veggies and a little raw humus for a quick meal.
{ 25 comments… read them below or add one }
cool bread
Looks and sounds heavenly!
Cheers,
Kristen
I have just ordered my dehydrator, so I’ll definately try this one out. Sounds so good!
Susan you have inspired me to reignite my health with raw food. Thank you for your gifts of generosity and beauty by sharing all this wonderful information. (I live in MN also and needed a boost as the weather turns cold)
Arlys
thank you for this recipe I love the way this bread look I will definitely try this recipe I have made sprouted bread before be it turn out hard . I made some sprouted flatbread today with flaxseed meal and whole wheat flour it turn out wonderful I can’t wait try tis recipe!!!
Say, can you use flax seeds or some other type of grain to make this? I am allergic to gluten as well as most nuts and while this bread looks delicious, I can’t eat the wheat in it.
Thanks Susan!
Andri
You can try…I would soak them first.
this bread looks amazing … this will be my first raw bread. Yum !
The big question:
Are you sprouting soft spring wheat or hard winter wheat?
… or does it matter. Hard winter wheat is easy to find here … soft wheat will be a challenge.
I believe either will work…I will check.
I just made this recipe using hard winter wheat sprouts.
Wow! Delicious bread. I will be sure to have this recipe in my dehydrator often.
Thank you very much for sharing.
Great, thx
I have been eating raw for te past six months. I have just ordered a dehyrator. I love wraps so I hope I can roll this bread into a wrap without it breaking. Has anyone used it as a wrap?
I can guarantee this will NOT work as a wrap. It is a completely different type of recipe.
My mother-in-law’s sprouting method has inspired me to sprout lots of grain! I did not have a fancy sprouting apparatus. But with this simple method, you need only a strainer and catchment bowl. Soak grain overnight and then transfer it into a strainer. Rinse. Place strainer over a bowl. A few times per day, rinse grain in the strainer and put back over bowl to drip. Until grain develops longish tails, it stays in the strainer. So easy! I used this recipe as a base and added: 1/2 onion, 1 tomato, 1 Tbsp. miso, fresh basil and green onion, turmeric, and chili. My “bread” dough was over-processed, though, making it a smooth, thick consistency. Next time I will add zuchini with the carrot, and process in smaller batches. Tammy, perhaps adding avocado and processing the dough until very smooth would make for a good wrap.
I modified this just alittle to remove the gluten, and used Buckwheat in place of wheatberries. I also used 1 Garlic clove instead of shallots, and a pinch of hymalyian salt and it was really good. I am not crazy about the flavor of flax if it is to dominant, which is why I added garlic… I will be sharing this one for sure.
Thanks
Tamara
Could I use oat groats in place of the wheat berries? How about something like millet?
When I make these recipes, I only test them with the stated ingredients so I can’t tell you for sure. You could try oat groats, I don’t think millet will work.
When it calls for 3 cups sprouted wheat berries, does that mean I start with 3 cups of dry grain and then use all of it once it sprouts, or that AFTER it sprouts, I should use 3 cups? And if that’s the case, how many cups of dry grain will yield me 3 cups of sprouted grain? Thanks.
Since the recipe calls for 3 cups sprouted wheat berries, you use sprouted wheat berries. It you were supposed to use dry grain, it would state that in the directions. The quantities can differ but normally 2 to 2 1/2 cups grain will give you at least 3 cups sprouted berries.
I quit trying to make raw bread because I could never get the right texture. It always crumbles. Do you think it’s because I use carrot pulp and maybe not enough flax seed? Is it possible to make good raw bread without flax?
Are you using recipes that have been tested or trying to make your own. Flax works as a binder. Chia seeds also can work as a binder but not quite as well. Cheers!
I LOVE this recipe and I LOVE all of your comments back to people. Especially after reading your blog post of “most hated questions”. AH! You’re hilarious. Thank you for all of your lovely recipes and for all of the effort you put into making them perfect.
Thank you!
Susan ~ I so appreciate all you give so graciously to all of us. I just made flat bread for the second time. I am having a problem gauging drying time in the dehydrator. I live on Lake Huron and we often have high humidity here. Both attempts I have had problems with the flat bread curling at edges making it difficult to pull out shelves. I would appreciate any suggestions as I love flat breads and would love to over come this problem. Thank you. Blessings Carol
I don’t have a dehydrator. Is there a way to make this in the oven?