Raw Food Recipe: Tomato Flat Bread

by Susan on October 28, 2009


One of the staples of my raw food pantry are flat breads. I always have them on hand. Flat breads are versatile and a great alternative to baked breads. They can be used in many of the same ways. You can stack veggies on them for a quick sandwich, or use spreads for a quick, healthy snack. Easy to whip up, packed with nutrients and possessing a long shelf life, they are a great addition to your raw diet.

I have been wanting a flat bread that tastes closer to traditional bread. One that is neutral and can be used for a variety of things. Even though these have a full cup of tomato puree, they actually taste like wheat bread. The wheat or oat groats are soaked for 12 to 24 hours before using. The benefits are similar to soaking nuts and seeds. When you soak grains, the phytic acid is released, and the the grains become much more digestible. Phytic acid combines with minerals such as calcium, iron, magnesium, zinc and copper, preventing your body to be able to utilize these wonderful minerals. Soaking solves this problem. Just start soaking your grain the night before with a little lemon juice and in the morning, it will just take you a few minutes to whip up this tasty bread.

Tomato Flat Bread

  • 2 C Soaked Wheat Berries (Oat groats can be substituted)
  • 1 C Almonds Soaked overnight
  • 1 C Ground Flax
  • 1 Clove Garlic
  • 1 C Tomato Puree (from fresh tomatoes)
  • 1 C Water

The night before, soak almonds and grain (separately). When you are ready to make the bread, drain. Start food processor and drop in garlic. once it is processed, add almonds. Process until well ground. Place in large bowl. Put wheat or oat grouts in processor. Process until a mash is made. Do not over process once you reach that stage. Put in bowl with almonds and garlic. Add flax and combine. Add water and tomato puree. Mix well. Spread on teflex sheets to about 1/4 inch thick. Score. Dehydrate for 1 hour at 145. Reduce heat to 116 and continue to dry for 2 more hours. Peel sheets off and continue to dry (tops up) until dry. This can 6 hours or more depending on your dehydrator, humidity, etc. Makes 2 sheets.

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{ 38 comments… read them below or add one }

Pure2Raw Twins October 28, 2009 at 7:18 pm

Wow…looks amazing and so simple. Love that…flat breads are a staple in our household. We make a sun dried tomato bread but yours looks easier : )

Lindsay October 29, 2009 at 7:27 am

I need to make these!

dino October 29, 2009 at 9:38 am

looks gr8! aside from the healthy benefits, I can’t cook, so the raw-food approach might actually work for me :) Forgive my ignorance, but what do you mean by “score”?

Diane October 29, 2009 at 9:52 am

I’m new exploring raw foods, but this is the first time I’ve seen a raw bread recipe made with grains. Years ago I used to eat soaked oat groats with fruit for breakfast, but I haven’t tried that in a long time, since I feel better without grains in my diet, and I’ve been reading they may not actually be an appropriate food for humans from an evolutionary standpoint. This bread sounds really good, though, and I might try it once I get my dehydrator. I enjoy some of the flat breads made with nuts and seeds, but they can be so dense and fatty.

Susan October 29, 2009 at 9:56 am

I have heard the same about grain, not sure what the science is that backs that up. They are so full of nutrients that I do include them. Soaking the grain makes a big difference.

Susan October 29, 2009 at 9:56 am

You lightly drag a knife over the top, like you are cutting but not completely. If you don’t do this, you will just have one big piece!

El October 29, 2009 at 10:15 am

I love your website because you’re always introducing things I’ve never tried. This recipe looks incredibly easy and tasty. I’m looking forward to giving it a try.

kate October 29, 2009 at 3:16 pm

Does the grain in this recipe, after dehydrating it, become hard and difficult to chew. ? I have found in my experience that this happens. Something about a soaked grain baked or dehydrated, and it becomes really hard again. Am i mistaken???
thanks, kate

Susan October 29, 2009 at 3:24 pm

I don’t dehydrate the grain after I soak it. I use it right out of the soaking water, as the directions state. In the bread it is just fine, as it is mashed in the food processor.

myrecessionkitchen November 11, 2009 at 6:04 pm

These sound wonderful, I want to try them, but I have a few questions: When you “reduce the heat” what temperature do you reduce it to? What is the total dehydrating time? How many trays does this recipe make? Thanks.

Susan November 11, 2009 at 6:09 pm

I have corrected the drying temps. Thanks. Total dehydration will depend on your dehydrator, and the humidity in the air. As the recipe stated, it makes 2 trays. Thanks!

Susan November 22, 2009 at 1:15 am

I keep looking for raw bread recipies that don’t have flax – is there something I can substitute? My body does not like flax at all…

Susan November 22, 2009 at 8:26 am

I will work on one for you! It is a good question. Flax makes a really nice binder but I am sure it can be done without it.

Steve November 24, 2009 at 11:36 am

This bread sounds amazing. My only concern is the high temp that it is being dehydrated at. I understand enzymes are lost any highter than108 degrees.


Susan November 24, 2009 at 11:40 am

You start the dehydration at 145 for one hour. The actual food never reaches that temp. Then you reduce the heat to 116 degrees. Enzymes are safe under 118 degrees. Starting the dehydration temp higher, reduces dehydration time (better for the environment) and helps to prevent fermentation. Once again, the food never reaches the higher temp so, all is good.

Carole Hicks December 14, 2009 at 3:38 pm

I don’t have almonds so I’m using walnuts…the bread is in the dehydrator now…I hope it turns out…I might have spread it too thick.

Cindy January 8, 2010 at 11:02 am

I just made this bread and it is yummy! I hydrated it longer than the recipe suggested and until it’s very crunchy. It is really good that way but am wondering if leaving it a little more moist would also be good. Is that what you do?

trickyc February 19, 2010 at 2:44 pm

I’m pretty sure that you could try chia seeds in place of flax for the binding properties. More nutritious too!

Susan February 19, 2010 at 10:42 pm

I am not sure about the chia seeds. They have great binding properties while wet but when dehydrated, they really get brittle. I will have to test it out…I have not had great luck with them in flat breads. But, I could be wrong!!

Heather Jensen May 23, 2010 at 7:31 pm

Do you then store these in the refridgerator or are they fine in an airtight container in the cupboard? Thanks for all the recipes. Everyone I have tried, I have loved.

Susan May 23, 2010 at 8:11 pm

If dehydrated well, they are fine for a while in the cupboard. Make sure it is an airtight container.

Jodie Bonfrer June 18, 2010 at 6:25 pm

Chai seeds are a good replacement for flax seeds they also very good for you look it up you will be surprised I also think psyllium husks are a binding agent.
Dates are also binding.
Experiment with it raw food is so yummy

Raw Food Diet July 13, 2010 at 9:12 am

That looks really good. I will have to get myself a dehydrator to do it

Sylvia September 8, 2010 at 3:18 pm

Hi, I just came across your blog while I was searching for raw foods. Your recipe looks so easy and that picture looks so yummylicious! I definitely have to try it:)

Victoria September 15, 2010 at 4:20 pm

Can I substitute buckwheat for the oat groats?

Birit Trematore February 22, 2011 at 3:47 pm

Susan, by wheat do you mean wheatberries? I’ve just received my new dehyrator and I’m dying to try it!

Susan February 23, 2011 at 9:48 am

Wheat berries are just the wheat “grain”. There is hard winter wheat and soft wheat. I normally use hard winter but both could work.

GoRawonaBudget May 22, 2011 at 12:18 am

I am making this RIGHT NOW! Sooooo hungry “n_n”

sherrie January 12, 2012 at 5:33 pm

could I use steel cut oats instead of the oat groats? or, when you say wheat, do you mean wheat berries?? I’m new to this whole “raw” thing…

Susan January 12, 2012 at 5:49 pm

Yes, Wheat Berries. And steel cut oats would not work in this case. Cheers!

Johanne March 1, 2012 at 7:04 pm

Thanks! Your website is amazing!
I made one batch of this and it turned out great.
The second time I didn’t have any fresh tomatoes so I decided to substitute onion puree instead.
I made the dough slightly thinner on the tray and have really delicious ‘crackers’!
Just one question, How long can I expect the tomato bread to keep once I make it.
I always keep it in the fridge. Do I need to?
I was wondering the same thing about the simple almond cheese – how long will it keep?
Thanks so much!

Lisa July 16, 2012 at 4:18 pm

Instead of flax Ive used ground pumpkin seeds or ground cashews, usually a combination of both. Textures a little smoother than flax, but i dont like the taste of flax seeds really, and cashews or pumpkin seeds are very mild tasting. They taste like whatever you add to them.

Katie Chapman, MK, PhD candidate UBC September 9, 2012 at 2:29 pm

Yummy! These are making my house smell delish! I used extra tomato purée instead of water and added a teaspoon of salt to the mix. Awesome recipe and so easy! Thank you!

Delia September 17, 2012 at 11:44 am

Hello ! Thank you for this recipe. I just bought the Excalibur and this was my first raw bread. It tastes a little bitter and I’m not sure why. Do you think it is due to the grounde flax seeds ?

Susan September 17, 2012 at 11:51 am

Della, you have to be sure your flax is really fresh. The bread shouldn’t be bitter at all and yes, sometimes it can be the flax. Cheers!

raven September 30, 2012 at 10:26 pm

Hello I just had a couple questions, i’m new to raw eating and wanted to know is it okay to reuse soaking water for nuts to soak a batch right after it? Also what are some good gluten free substitutes for wheatberry/oat groats and spelt/spelt flakes? Lastly, i know it’s a good idea to soak your nuts/seeds and dehydrate them b4 using, should you also soak flax seeds and dehydrate them or just use them as they are?

Susan September 30, 2012 at 10:35 pm

I never reuse soak water. I wouldn’t worry about the flax. As for substitutions, please read the FAQ page. Cheers!!

Julie October 15, 2012 at 4:56 pm

Could I use rolled oats instead of the groats? It’s all I have besides the steel cut. Thanks!

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