Friday, July 16, 2010


So far, I've been very pleased with each recipe that I've made from the book EATING RAW. This flat bread  is the live version of Italian flat bread.  I will be making this recipe a lot. The flavor is excellent!  The batter makes nine pieces.  You need a dehydrator for this recipe.  Each piece is 3x4 inches and may be stored in a fridge for up to five days.

1 cup flax seeds, ground fine
1 cup sunflower seeds, ground fine
2 cups of onions
1 1/2 cup tomato, chopped
1/4 cup sesame seeds
1/4 cup olive oil
2 Tablespoons nama shoyu
1 Tablespoon fresh rosemary
1 Tablespoon fresh thyme

Using a food processor and the S Blade, process all ingredients (except only use 3 Tablespoons of the sesame seeds) on high until you have chunky batter.
Spread evenly over Teflex-lined dehydrator tray and sprinkle with sesame seeds.  Dehydrate at 115 degrees for 12 hours, flip over without Teflex-lining and continue dehydrating for another 10 to 12 hours.

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