Comments on: Raw Food Recipe: Tomato Flat Bread

By: Sylvia

Sylvia — Wed, 08 Sep 2010 20:18:45 +0000

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:)

By: Raw Food Diet

Raw Food Diet — Tue, 13 Jul 2010 14:12:01 +0000

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

By: Jodie Bonfrer

Jodie Bonfrer — Fri, 18 Jun 2010 23:25:11 +0000

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

By: Susan

Susan — Mon, 24 May 2010 01:11:50 +0000

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

By: Heather Jensen

Heather Jensen — Mon, 24 May 2010 00:31:31 +0000

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.

By: Susan

Susan — Sat, 20 Feb 2010 03:42:04 +0000

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!!

By: trickyc

trickyc — Fri, 19 Feb 2010 19:44:34 +0000

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

By: Cindy

Cindy — Fri, 08 Jan 2010 16:02:42 +0000

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?

By: Carole Hicks

Carole Hicks — Mon, 14 Dec 2009 20:38:18 +0000

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.

By: Susan

Susan — Tue, 24 Nov 2009 16:40:10 +0000

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.