Raw Food Recipes: Hazelnut Cranberry Flatbread

by Susan on February 1, 2010

I love the combination of hazel nuts and cranberries and wanted to create a raw food recipe for flat bread with these. I decided to throw in a few pumpkin seeds and some flax for an extra nutritional boost. These breads are great by themselves or with a spread. Pictured here is the Honey Cayenne Almond Spread. These whip up fast and store well in the refrigerator.

Equipment Needed: Food Processor, Dehydrator

Hazelnut Cranberry Flat Bread

  • 1 C Fresh Cranberries
  • 1/2 C Hazel Nuts (dry)
  • 1/2 C Pumpkin Seeds (soaked 2 hours)
  • 1 C Raw Wheat Flour
  • 1/2 C Ground Flax
  • 1 C Filtered Water
  • 2 T Agave

Coarsely chop cranberries in food processor. Transfer to bowl. Place hazel nuts and pumpkin seeds in food processor, process until well chopped. Not all the way to fine. Place in bowl with Cranberries. Add wheat flour and flax. Stir to combine. Add water and agave, stir to combine. Spread 1.4 inch thick on non-stick dehydrator sheet. Score the dough. Dehydrate 1 hour at 145, reduce heat and dehydrate for another 4 hours at 116. Flip onto mesh screen, and continue to dehydrate until dry 4-6 more hours depending on your dehydrator.

Honey Cayenne Almond Butter

  • 1 C Almonds (I used pre-soaked and dehydrated almonds)
  • 1 1/2 T Walnut (or other cold pressed oil)
  • 1 T Water (if needed)
  • pinch of cayenne
  • 1 t raw honey*

Combine almonds and oil in vitamix or food processor. Process until smooth. Add water as needed. Stir in cayenne and honey if desired. *Honey can be raw but is not considered vegan.

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{ 15 comments… read them below or add one }

RawSierra February 1, 2010 at 3:02 pm

Could I use a different flour instead of wheat flour? I have coconut flout and brazil nut pulp (dried and sifted) and almond meal flour – just trying to stay away from gluten. This recipe looks so delicious!


Susan February 1, 2010 at 3:34 pm

You could certainly try. Coconut flour tends to have a very powdery consistency and for that reason I am not a big fan. But oat might work really well.


hihorosie February 1, 2010 at 3:21 pm

Scrumptious I bet! I’d be curious about a gluten free version of this too.


Carol February 1, 2010 at 4:11 pm

Thinking less nuts for low calorie. Perhaps leaving out nuts? Looks great however!! No denying beauty before my eyes. Thanks.


Pure2raw twins February 1, 2010 at 5:10 pm

YUMMY! We have a coconut cranberry bread, never used hazelnuts, sounds tasty!!


Michal February 2, 2010 at 7:00 am

This looks so delicious and decadent!


scherry valentine February 2, 2010 at 5:48 pm

hi, I was curious about the wheat flour, I am relatively new to raw food cuisine, but I have never heard of this ingredient, is it sprouted, where do I find it?


Susan February 2, 2010 at 6:14 pm
Nikki @ yummy raw kitchen February 3, 2010 at 11:11 am

Just bookmarked this recipe! Looks divine.


meatlessmama February 3, 2010 at 4:57 pm

Yummy combination!


Cayley July 24, 2010 at 2:58 pm

Have you made this with re-hydrated craisins before? I hardly ever see fresh cranberries in the stores. When are they in season?


Susan April 1, 2011 at 7:13 am

I have not used re-hydrated craisins but they would probably work. Fresh cranberries are in the store in the fall. You can also find frozen year round.


Grace April 1, 2011 at 7:01 am

Absolutely delicious!!! My husband and I have been having this as an open-faced sandwich with a little almond butter and a banana cut up on top. We love it!


Sandra February 14, 2014 at 10:48 am

Hi, could I substitute the wheat flour for buckwheat flour?


catherine March 3, 2014 at 5:26 am

I am so found of cranberries! I used buckwheat flour (from ground buckwheat sprout) instead of wheat and used honey instead of agave and orange juice instead of water…. it was really rawmazing!


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