1 cup of sunflower & pumpkin seeds (soaked)
1 zucchini (chopped)
3 tablespoons flax seeds (ground)
½ cup pulp left-over from making 1 16 oz green juice
1 carrot (grated or juice pulp)
1 clove garlic (chopped)
Dash of sea salt
Dash of ground pepper
½ lime or lemon
2 tablespoons garam masala
1 tablespoon turmeric
1 tablespoon cumin
1 teaspoon jalapeno pepper
1. Place everything into the food processor except for the lime. Juice a little of it. Add water as needed, but not much. It should be nice and gluey, not soupy.
2. Lay onto two Teflex sheets. This recipe makes either two rather thin cracker breads, or one rather thick flatbread and one thick tortilla. You can get creative with the shapes of course. Squeeze a little more of the lime juice over the batter.
3. Score as you like with a knife. Dehydrate for 3 hours. Flip and dehydrate for an additional hour, or until solid, but pliable. I usually do the first part in the morning, leave them in all day and turn on the dehydrator for an hour or so as I prep my salad, do dishes, etc.
4. Enjoy with curry, cauliflower tabouli, tomato sauce, raw mustard, or as a snack by itself.
I’ve been making lots of flatbreads lately.
You can create your own with staples like zucchini, flax seeds, and flavorings of your choice.
Hemp seeds are a great addition (about 2 tablespoons) if you have them.
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© 2009-2020 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!