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.
- 2 C Soaked Wheat (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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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 : )
I need to make these!
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”?
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.
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.
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!
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.
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
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.
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.
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!
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…
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.
Hello!
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.
Thanks,
Steve
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.
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.
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?
I’m pretty sure that you could try chia seeds in place of flax for the binding properties. More nutritious too!
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!!
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.
If dehydrated well, they are fine for a while in the cupboard. Make sure it is an airtight container.
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
That looks really good. I will have to get myself a dehydrator to do it