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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 187.5
  • Total Fat: 11.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 389.9 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 9.2 g
  • Protein: 6.6 g

View full nutritional breakdown of Igor Boutenko's Live Flat Bread calories by ingredient
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Igor Boutenko's Live Flat Bread

Submitted by: DIXIETANGO

Introduction

This recipe has been quartered. The full recipe can be found in the book "Raw Family Signature Dishes" by Victoria Boutenko. This recipes uses equipment and techniques used by experienced raw foodists and is not intended for novices. This recipe has been quartered. The full recipe can be found in the book "Raw Family Signature Dishes" by Victoria Boutenko. This recipes uses equipment and techniques used by experienced raw foodists and is not intended for novices.
Number of Servings: 10

Ingredients

    1 3/4 cups water (approx.)
    1/2 pound carrots
    4 celery stalks
    2 cloves garlic
    1/4 large onion
    1 jalapeno pepper
    1/2 tbsp sea salt
    2 tbsp fresh lemon juice
    3/8 cup raisins (6 tbsp)
    1 3/4 ground flaxseeds
    1/4 cups sesame seeds

Directions

Soak raisins in just enough warm water to cover for 20-30 minutes. Reserve soak water.

After raisins have soaked toss everything except the flax seed meal into a blender. Blend until smooth and thick. Add water as needed to facilitate blending. If you need to add more than 1 3/4 cups you will need to add an equal amount of flax seeds so keep track of it.

Add ground flax seeds and quickly stir to combine. You may find it easier to use your hands. Continue mixing until the dough becomes even in color and texture. Let the dough stand for a few minutes to thicken up. The flax seeds will absorb the water and become gelatinous.

The following instructions are written for an Excalibur dehydrator.

Spread about 2 cups of the dough onto a Teflex lined dehydrator tray. The dough should be spread to about 1/4-inch thick. Repeat until all the dough has been used. Sprinkle each tray of dough evenly with sesame seeds.

Dehydrate at 105 degrees for 10-12 hours. At the end of the dehydrating time there may be darker, slightly moist (not sticky) spots, that's okay. If you wish to make crackers instead of bread just keep dehydrating the dough until it is uniformly dried and crispy.

Remove bread from trays and cut using a pizza cutter into 4.5x4.5-inch squares. Store is airtight bags. I stick mine in the fridge, but it's up to you.

Number of Servings: 10

Recipe submitted by SparkPeople user DIXIETANGO.






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