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Raw Caraway and Dill Crispy Flatbread

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Caraway-and-Dill-Crispy-Flatbread55

Would you take a look at those creases, those folds??  Not me… the flatbread photo!  Oy! :)  I am having so much fun making flatbreads.  They have quickly become a staple in this house.  I am not sure why, but creating these folds (as shown below) just tickles me ruby red.   And this is coming from the get-out-the-ruler-it’s-cracker-making-time kind of gal.   Meaning, I normally like precision, clean edges, and believe in do-overs when something doesn’t look just right.  Perhaps I am relaxing in my prime age.  Whatever this is, I am going to embrace it and have fun, well I always have fun.

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If you enjoy the taste of rye, this recipe is going to make you yodel from the roof tops.   Is there a correlation between rye and yodeling?  Not sure, but there is now.  Unfortunately rye has gluten, so I use caraway.  Every time I make a recipe with caraway, I marvel at just how much I enjoy this spice but then again seem to forget about it hiding away there in the cabinet.  I can sit for hours, it seems, just sniffing the caraway seed and dill jars.  Those smells are just so heavenly to me.

I never knew this but caraway is a member of the parsley family.  It is known to help calm upset stomachs and cure flatulence.  And one other bit of trivia… caraway seeds are not actually seeds, but the small ripe fruit of the caraway plant.  That is your educational session for the day.  Class over. :)

Ingredients: yields 24 (1/4 cup batter each) or 48 (2 Tbsp batter each)

Dry Ingredients:

Wet Ingredients:

  • 1 1/2 cup flax seeds, soaked 1 cup water
  • 2 Tbsp water
  • 1 Tbsp cold-pressed olive
  • 1/4 cup raw agave nectar
  • 2 Tbsp fresh lemon juice

Hand mix in:

Preparation:

  1. Soak the flax seeds in 2 1/2 cups of water for 30+ minutes.  It should be very thick.
  2. In the food processor fitted with the “S” blade, place the almond flour, coconut flour, dried dill, ground caraway, and salt.  Pulse together until combined.  Place the dry ingredients in a medium-sized bowl and set aside.
  3. In the same food processor place the flax seeds, water, olive oil, agave, and lemon juice.  Process till everything is well incorporated.   Pour into the bowl with the dry ingredients.  Mix together.
  4. Add the almond pulp and with your hands, mix everything together really well.
  5. To create the flatbreads, use about 2 -4 Tbsp worth of dough.  (depends on what size you want) Roll into a oval shape and place on the teflex sheet that comes with the dehydrator or on parchment paper.  I do two at a time.  Cover with another sheet and with a rolling pin, use even pressure to press them out to a flatbread shape.  They should be fairly thin, no more that 1/4″ thick.
  6. See the photos below on how to transfer the flatbread from the teflex to your hand, to the mesh sheet.
  7. Leave the flatbreads plain or sprinkle extra sunflower seeds and basil.  After sprinkling them on, with the palm of your hand, lightly press them into the dough.
  8. Sprinkle coarse sea salt on top before dehydrating.
  9. Dehydrate at 115 (F) degrees for 6-10 hours or until dry.
  10. These should last several weeks in an airtight container.  If they start to moisten a bit, return them to the dehydrator and dry until they firm back up.

 

 

The photos below were taken with a different recipe batter, but I wanted to
show you howI gave the rumpled look to the flatbread.  
This is optional but it is lot of fun.

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Press the measured out batter between two pieces of wax paper.

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Place your hand on the rolled out flatbread and flip it over so you can peel the wax
paper off, leaving the flatbread in your palm.

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Cup your palm, this will cause ripples in the batter.

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Holding that formation with your hand, turn your hand over and drop the flatbread 
onto the mesh sheet that comes with the dehydrator.  Leaving the folds in the batter.
 Play around, add more bumps and bubbles.  It gives it that baked appearance.  
I hope these photos help.

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24 thoughts on “Raw Caraway and Dill Crispy Flatbread

  1. Laurie says:

    You crack me up Amie Sue! Part of the fun of looking through your recipes is reading your beautiful sense of humor. =)

    And as usual, your photos are a wonderful addition to each one. Excellent visual tutorials.

    Ok, time to give a private class to the newbie – knowing nothing about agave nectar, I assume it is a natural sweetener. Does it have other properties in the recipe that one is trying to take advantage of?… I’m not sure how much effort it will take for me to find it down here, so I was wondering if I could substitute honey (or something else) and if so would I have to change the amount?

    Keep smiling!
    Laurie

    • amie-sue says:

      Good afternoon Laurie,

      Always a pleasure to hear from you. :) We need humor to survive on this planet, don’t we? hehe

      Thank you for your kind words. I do my best to sharing in photo what I try type out. Not always easy. Specially one handed. :P

      Here is a small write up on Agave. There is a lot of controversy on the Internet regarding it, but then there is on ANY sweetener that you might choose to use. I for one am ok with using it. I actually use a wide variety of natural sweeteners. Moderation is always the key. You might find this post that I did helpful.. http://nouveauraw.com/special-raw-ingredients/raw-sweeteners/.

      Agave adds a brightness of sweetness without effecting the overall flavor of a recipe. Raw honey is a great sweetener as well but is much thicker and adds a flavor profile. I don’t find it as sweet as agave myself. I use the same amount and then taste test. In this recipe, the end result is not a sweet flatbread. But the sweetness plays beautifully to balance out the flavors.

      But again, I encourage you to read that link I gave you, if you haven’t already. It will explain a handful of different sweeteners. I hope this helps. Have a wonderful day! amie sue

  2. Jeff says:

    Hi Amie Sue,

    Looks delicious!

    What are the red specks the flat bread has in your photos?

    Thank you!

    • amie-sue says:

      Are you referring to the “how-to” photos below in the post? If so, I indicated that those photos were from another flatbread recipe, they are not from the caraway and dill recipe. And they are sun-dried tomatoes. :) Have a great day Jeff. amie sue

  3. Kathy says:

    I would love to make these. Is there a substitute for the almond pulp.

    • amie-sue says:

      Good morning Kathy,

      You can use other nut pulps or try using whole ground nuts, seeds or oats. But the consistency will be much heavier and dense. I like using the almond pulp for the texture and end flavor that I get from the flatbreads. Have a great day, amie sue

  4. Jan Ogden says:

    Hope to try this soon!! I was at a store where they had the almond flour yesterday and I almost bought some, but didn’t… (bummer!!) The store is 1/2 hour away… I did get the makings for the yogurt!! So anxious to have the finished product.!! Thank you again soooo much!! hugs, jan (As you can see we live in a remote area of Arizona All things are atleast a 1/2 hour drive away…. busy, busy starting our Pecan harvest today…. but, I’ll work all of these things in… in the evening.. Can’t harvest at night….LOL

    • amie-sue says:

      Hello Jan,

      Just to clarify, I used homemade raw almond flour. The link is in the ingredient list. So if you have raw almonds on hand, you can still make it. :) I know it can be hard to get some ingredients. I am faced with the same thing in Hood River. I often have to mail order or drive over an hour to Portland to get some items. Enjoy the pecan harvest! I always wanted to visit the pecan farms when were living off and on in Tucson. :) Many blessings and happy holidays! amie sue

  5. Kathie says:

    I got curious,from your answer to Jeff’s question, as I wondered about the red flecks, too. So WHERE does it say it’s from another recipe?

    I love caraway seeds, too! I can’t wait to make these.
    Beautiful website!

    • amie-sue says:

      Hello Kathie,

      The wording right before the photo stream, I mention that the photos are from a different recipe. Enjoy and keep me posted how they turn out. Blessings, amie sue

  6. kate says:

    Hi, how much ground flax did you use? It’s not one of the ingredients that I see listed. I read it over and over… thanks, kate

  7. kate says:

    Amie sue….ummmm. I just made these…they came out great. i did change things a bit…used ground cumin instead of caraway…and added a t. of curry powder. and for the coconut flour i simply ground some coconut flakes with my seed grinder. it worked well. they took quite a while to dehydrate, but they have a nice crispy pop when i bite into one. many thanks. kate (i didn’t see the ground flax added to the recipe yet. how much did you use?)

    • amie-sue says:

      Sounds great Kate. I responded to your question about the flax the other day… just in case you missed it, the flax wasn’t ground, it was a typo down in the directions, I used the seeds whole and soaked. I hope you enjoyed the process. Have a blessed weekend! amie sue

  8. rhonda says:

    top of the day to you Amiesue! I made this recipe and it turned out fabulous. I am making the not tuna pate to eat with. any other suggestions? lol

  9. Berneda says:

    I hope I don’t get in trouble for this one but I don’t own a dehydrater (some day I will purchase one). Can this bread be made another way because it looks so delicious.

    • amie-sue says:

      No getting in trouble here. :) To be honest Berneda, I don’t bake any of my recipes in the oven so I can really say for sure how it will respond in the oven. It won’t be raw anymore, but not sure if that is important to you or not. I can only suggest to experiment. amie sue

  10. ben says:

    I’m making these for next week. Thanks.

    • amie-sue says:

      Enjoy Ben… keep me posted, as you always do. I love your feedback. Have a blessed weekend. amie sue

      • ben says:

        They turned out good. I didn’t use the agave called for in the recipe. Added a bit of water to gather the mixture in a dough. It didn’t come out crispy for me–more like bread. But the taste is terrific. We’re having it with spicy walnut hummus and lots of fresh vegetables on top. Thanks!

  11. Jocelyn Bigras says:

    This is the best flat bread that I have ever tasted. I had friends visiting from England, we had your Swiss cheese and these flat bread with tomatoes, sprouts and mustard. Talk about closing your eyes and enjoying every morsel. Thank you.

    • amie-sue says:

      Good evening Jocelyn,

      That just made my day hearing that. :) Thank you for sharing this with me. It sounds like not only did you have good food, but good company. A beautiful match. Have a blessed evening, amie sue

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