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.