Live Flatbread

9 Jan



1 pound carrots, cut into smaller pieces

1 pound celery, cut into pieces

8 cloves garlic

1 medium onion, cut into small pieces

juice from 2 lemons

1 1/4 cups raisins, soaked in just enough water to cover

2 3/4 cups ground flax

2 tbsp raw sesame seeds


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.

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

One Response to “Live Flatbread”

  1. mXDzbDj January 16, 2013 at 6:39 pm #

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