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Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 105.2
  • Total Fat: 6.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 184.6 mg
  • Total Carbs: 9.3 g
  • Dietary Fiber: 5.3 g
  • Protein: 3.8 g

View full nutritional breakdown of IGOR'S LIVE FLAT BREAD - FROM RAW FAMILY SIGNATURE DISHES calories by ingredient
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IGOR'S LIVE FLAT BREAD - FROM RAW FAMILY SIGNATURE DISHES

Submitted by: MEMONIE
IGOR'S LIVE FLAT BREAD - FROM RAW FAMILY SIGNATURE DISHES

Introduction

Tastes like pumpernickel. Tastes like pumpernickel.
Number of Servings: 40

Ingredients

    flax seeds - 3 1/2 C ground in high speed blender
    water - 3 1/2 C
    carrots - 1 pound sliced in 1/4" slices
    celery - 1/2 bunch cut in 1/2" pieces.
    garlic - 4 cloves chopped
    onion = 1/2 large sliced
    lemon juice - 1/4 C
    jalapeno peppers - 1
    salt - 1 TB
    raisins - 3/4 C soaked 20 minutes min with water just covering them
    caraway seeds - 1/2 TB
    coriander seeds - 1/2 TB
    sesame seeds - 1/2 C

Directions

Grind flax seeds in high speed blender and transfer to large measuring cup.
Add to flax mixture the caraway and corriander. Mix them thoroughly and set aside.

Place carrot slices in blender and cover with water.(aprox 1 1/2 C)
Blend until they become thick & pour in large bowl.

Put celery in blender & cover with water (aprox 1 1/4C).
Blend until smooth & add to bowl with carrots.

Put in blender garlic,onion, jalapeno peppers, salt, and lemon juice. Add enough water to fully submerge the garlic & onion pieces. blend and add to the mixture.

Blend thoroughly the raisins in their water with another 3/4 C water. Add to the mixture.

Pour flaxseeds mixture in bowl of wet ingredients and mix quickly all together with hands so it will not clump. Continue mixing until dough becomes even in color and texture.

Dough will thicken within a few minutes as flaxseeds gets a chance to absorb juices.

Pour 2 1/2 cups of mixture on baking sheet & spread to the very edge of tray. Repeat with rest of mixture onto another tray.

Sprinkle with sesame seeds.

Dehydrate at 105 F for 10 - 12 hours...until crackers are still soft enough to roll.

MAKES 40 PIECES:

Number of Servings: 40

Recipe submitted by SparkPeople user MEMONIE.






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