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.