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Raw Crispy Sun-Dried Tomato and Basil Flatbread

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Sun Dried Tomato and Basil is combination of flavors that is popular in everything from salad dressing to vegetable dip.  Lets add raw crispy flatbreads to that list.  These flatbreads are new rage in our household.  This is my third flavor combination that I have made in one week.  When I ask Bob what he would like to eat he always asks,  “What do we have?”  I start off each time saying, “Well, we have crostini and…..”  Before another word can leave my mouth,  “YES YES!  that’s what I want!”

Sun-dried tomatoes are ripe tomatoes that lose most of their water content after spending a majority of their drying time in the sun.  Note to self; don’t spend to much time in the sun.   There are several ways to make your own but for the most part, I purchase mine.  There are several reasons, one being that I when I do have cherry tomatoes on hand, I can’t stop eating them and secondly I rarely have enough on hand to go through the process… which could easily be a result to the first reason.  haha

In the dried state tomatoes will keep their nutritional value.   They are high in lycopene, antioxidants, and vitamin C, and low in sodium, fat, and calories.  If you purchase sun-dried tomatoes, aim for ones that are not packed in oil nor have been dried in sulfur dioxide.

Ingredients: yields 4 cups = 18 flatbreads (1 scoop was 2.5 Tbsp)Sun-Dried-Basil-Crisp-Flatbread-with-Hummus1

Dry Ingredients:

Wet Ingredients:

  • 1 large (2 cups diced) zucchini, peeled
  • 2 Tbsp water
  • 1 Tbsp cold-pressed olive oil
  • 1/4 cup raw agave nectar
  • 1 Tbsp Braggs aminos
  • 2 Tbsp fresh lemon juice

Hand mix in:

  • 2 cups packed, moist almond pulp
  • 1/2 cup raw sunflower seeds, soaked 4 hrs
  • 1/2 cup diced, sun-dried tomatoes, rehydrated
  • 1 tsp dried basil or 1 1/2 Tbsp fresh


  1. Rehydrate the sun-dried tomatoes by covering them with enough warm water to cover them.  Soak for at least 15 minutes.   After soaking, drain the soak water and hand squeeze the excess water out of them.
  2. In the food processor fitted with the “S” blade, place the almond flour, ground flax, coconut flour, minced onion 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 zucchini, water, olive oil, agave, Braggs and lemon juice.  Process till everything is well incorporated.   Pour into the bowl with the dry ingredients.  Mix together.
  4. Add the almond pulp, sunflower seeds, sun-dried tomatoes and basil.   With your hands, mix everything together really well.
  5. To create the flatbreads, use about 2 1/2 Tbsp worth of dough.  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.


 I found that rolling two at a time was perfect, any more and its just to complicated.


Cover the dough balls with another sheet of teflex or parchment paper and roll out
lightly with a rolling pin.   You can use your hand too if you don’t own a rolling pin


Peel the top layer back, exposing the flatbreads.


Place your hand on top of one of the breads and turn it over into your palm.
As shown below.  This may seem awkward, but you will get the hand of it.


Once the dough is resting in the palm of your hand, peel the paper off of it.


Hand cupping… this is my artistic side coming out.  With the dough in your hand
cup your palm a little, creating an irregular shape.


Hold the shape in your hand and turn your hand over, placing the dough on the sheet.
The objective to this is to create what seems like air pockets and curling edges that
would appear in cooked flatbreads.  This is completely optional but it really takes
the raw flatbread to a new level of fun when all is said and done.



I choose not to put additional sunflower seeds and basil on top of all of my breads.
But I did give them a good sprinkling of this pink peppercorn and himalayan salt mix.


I hope these pictures were helpful in explaining my technique.


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14 thoughts on “Raw Crispy Sun-Dried Tomato and Basil Flatbread

  1. Christine says:

    Looks so yummy, it’s making me hungry at 2 o’clock in the morning! You’re rawmazing, Amie Sue!

    • amie-sue says:

      Oh thank you Christine. :) You always make me smile. hehe Well since I am up often till 2 am creating these recipes and you are up till 2 reading about them… that makes 2 of us hungry at 2am LOL Have a wonderful weekend! amie sue

  2. felineluv says:

    What can I substitute almond pulp with? I don’t use it anymore.

    Thank you.

    • amie-sue says:

      You can try whole ground nuts, but it will make the flatbread more dense. Or even ground buckwheat that had been sprouted and dehydrated or the same with oats. Again, flavor and texture will change. Have a great evening! amie sue

  3. kate says:

    I am in the process of whipping these up, Amie Sue. and was curious to know how you store yours. they are so big, can’t fit them in a jar…i guess just a big tupperware thingy….but wondering if they get stale, as glass is so much better….thanks, kate

    • amie-sue says:

      Good evening Kate,

      I use cambros that have snap on lids. They are BPA free / food safe. Glass is always my first pick but these are to big. I suppose though, you could use a glass baking dish, like a 9×13″ pan that comes with those snap on lids. I have seen those in the department stores. Have a great evening. I hope these turned out well for you! amie sue

  4. Patricia says:

    I have searched for the brand of “salt and pepper” you use, and I can’t find it anywhere. Please help. Thank you.

    • amie-sue says:

      Hi Patricia, I can’t find it on-line either. I bought it somewhere in my travels. You can however get pink peppercorns and salt separately and use it that way. Have a great day, amie sue

  5. ben says:

    After 2 weeks of your superb caraway bread, we’re ready for a change. I’ll be trying this recipe this weekend. I will probably eliminate basil & put in Middle Eastern seasonings, because I want to put raw hummus & vegetables on top. Thanks as always–with your prolific creativity, there’s no fear of repeating recipes!

    • amie-sue says:

      Good evening Ben,

      Indian spices sound wonderful in it, I might have to try that myself. It’s always great to hear from you… thank you for sharing. Have a wonderful evening, amie sue :)

  6. chasity says:

    Are you gonna put all your info into a book? It would be wonderful to see all your pics and recipes in a big hardback book!! your raw food is AMAZING!!! I love looking at your recipes..

    • amie-sue says:

      Thank you Chasity :) I appreciate those encouraging words. I really want to create a cookbook and hope to soon one day. So please keep in touch! amie sue

  7. Joseph says:

    I have a bunch of ground flax seed, would you recommending soaking those before using them in your recipes?

    • amie-sue says:

      It depends on the recipe Joseph. Often times there is enough liquid in the recipes to where you don’t need to. If I recommend it, I will put it in the “preparation” list. Flax seed is often used as a binder in recipes and the liquid activates it. amie sue

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