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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 76.9
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 24.8 mg
  • Total Carbs: 10.5 g
  • Dietary Fiber: 4.0 g
  • Protein: 2.8 g

View full nutritional breakdown of Live Flatbread calories by ingredient
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Live Flatbread

Submitted by: FIT_ARTIST
Live Flatbread

Introduction

I borrowed and adapted this recipe. It is originally called Igor's Live Flatbread, but I have changed it quite significantly...
All produce I used is organic; seeds are raw and unhulled
I borrowed and adapted this recipe. It is originally called Igor's Live Flatbread, but I have changed it quite significantly...
All produce I used is organic; seeds are raw and unhulled

Number of Servings: 30

Ingredients

    1 pound carrots, cut into 1/4" pieces
    1 pound celery, cut into 1/4" pieces
    8 cloves garlic
    1 medium onion, cut into small pieces
    juice of two lemons
    1 1/4 cup raisins, soaked in pure water, just enough to cover
    2 3/4 cups ground flax
    2 tbsp raw sesame seeds

Directions

Put carrots in blender. Add 3 cups of pure, clean water. Blend until smooth. Add celery, garlic, onion, lemon juice, soaked raisins (and the soaking water).
Blend until smooth.
Pour into a large bowl. Add flax and mix with hands for a couple of minutes. The mixture with thicken after the flax soaks up the vegetable juice.
Using a 9 tray excalibur dehydrater, I measured out 2 1/2 cups of batter onto the teflex sheet. Spread to uniform thinness. When you have all the batter spread onto the trays, sprinkle with sesame seeds.
This recipe made enough for 3 and 1/3 trays. So, when finished each tray will yield 9 pieces of bread.
Set dehydrator to 105 degrees and dry for 10-12 hours. The bread will still be pliable so you can use as a wrap. If you want a cracker, you may dehydrate for longer...

Makes 30 pieces.

Number of Servings: 30

Recipe submitted by SparkPeople user HAWGWILD1.






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