recipe and picture from Rawmazing
This flat bread tastes a wee bit closer to traditional bread, and can be for a variety of things. Despite having a full cup of tomato puree, it tastes more like wheat bread. Definitely soak the wheat or oat groats before using. Like with soaking nuts and seeds, soaking grains releases the phytic acid is released, and also increasing the body’s access to minerals such as calcium, iron, magnesium, zinc and copper (Phytic acid interferes with minerals’ digestibility).
- 2 cups of soaked wheat (oat groats can be substituted)
- 1 cup almonds soaked overnight
- 1 cup ground flax seeds
- 1 clove garlic
- 1 cup tomato puree (from fresh tomatoes)
- 1 cup water
The night before, soak almonds and grain (separately). When you are ready to make the bread, drain. Start food processor and drop in garlic. Once it is processed, add almonds. Process until well ground. Place in large bowl. Put wheat or oat grouts in processor. Process until a mash is made. Do not over process once you reach that stage. Put in bowl with almonds and garlic. Add flax and combine. Add water and tomato puree. Mix well. Spread on teflex sheets to about 1/4 inch thick. Score. Dehydrate for several hours at 40 degrees. Peel sheets off and continue to dry (tops up) until dry. This can 6 hours or more depending on your dehydrator, humidity, and desired texture. Makes 2 sheets.