A few weeks ago we were invited out for a lovely dinner with a dear dear couple. When the waiter brought our drinks, he also placed in front of us a plate with some amazing looking flatbreads on it. I was warned that it was addictive. Fortunate for me, I don’t eat gluten because I really can’t afford anymore addictions. hehe (nor does my body agree with it). As the flatbread disappeared, right down to the last crumb, I was already devising a raw recipe in my head.
I make raw breads all the time, I make crackers all the time but I never tried to make a crispy flatbread cracker before. It’s really not all that different from making a raw cracker, other than I needed to create a dough that could be rolled out into a thin flatbread, a dough that wouldn’t crumble or remain to soft. I wanted it crispy! I wanted a plate of crispy flatbread set down in front of me that I could devour and even lick the plate clean… if I felt so inclined. lol
I made the batter and started to tinker around with it. I found that it was holding it’s shape quite well so I decided to make the crackers in couple of different ways, just to give you some varieties. I split the dough in half and made regular shaped crackers with it. You can see a photo below. After completing those, I moved on to the flatbread. Most flatbreads are irregular shaped and for me, that is hard. That is like asking me to color outside the lines. lol Me, the one who uses a ruler to measure off the perfect sized cracker, had to make odd shaped crackers. I chanted to myself, “You can do this, you can do this!” I took 1/4 cup of dough, rolled it in a perfect circle, after I was happy with my perfect ball, I rolled it into the perfect cylinder shape, after I was happy with my perfect cylinder shape, I placed it on the teflex sheet. I laid another teflex sheet on top and took my rolling pin out. I laid the roller down and smushed the heck out of my perfect cylinder! lol Smushed it, I say! I lifted the teflex sheet and was there was a smile from one ear to the other… “Look mom, I “colored outside the lines!” I know this may all sound a little silly to you but this is how my brain works.
After creating many different shaped flatbreads, I started to transfer them to the mesh sheet that comes with my dehydrator. That is when I got to thinking… one thing that I love about baked crackers or breads is the crispy bubbles that form and how they bubble and curl on the edges. With no yeast in site, with no high temperature heat to curl the edges… I decided to “help it” along. Rather than laying them all flat, I created little pockets, folds and lumps. Perfect! I can’t wait to make more varieties of crispy flatbreads… shoot, I may never make a straight-lined cracker again… well, ok, lets not get carried away here. :) Enjoy, have fun and smile a lot while you make these. It will be worth it.
Ingredients: yields a lot!
- 2 cups raw sunflower seeds, soaked & dehydrated
- 1 cup flax seeds, divided
- 2 cups moist, packed almond pulp
- 1 cup water
- 1 Tbsp ground onion powder
- 1 Tbsp ground garlic powder
- 2 Tbsp fresh rosemary
- 1/2 Tbsp thyme
- 1/2 Tbsp minced dried onion
- 1/4 tsp Himalayan pink salt
- 3 Tbsp lemon juice
- 1/4 tsp liquid stevia
- additional sunflower seeds, flax seeds, chopped rosemary and coarse sea salt
Preparing the batter:
- In the food processor, fitted with the”S” blade, break down the sunflower seeds to a flour.
- Grind 1/2 cup of the flax seeds in a Bullet or small coffee grinder. Add the ground and the remaining 1/2 cup of whole flax seeds to the food processor with the ground sunflower seeds.
- Add the onion powder, garlic powder, rosemary, thyme, dried onion, and salt. Pulse together till mixed. Tip: Approximately one teaspoon of dried rosemary equals one tablespoon of fresh. (Approx. 1 tsp dry = 1 Tbsp fresh)
- In a large bowl combine the almond pulp, water, lemon juice, and stevia. Stir together.
- Add the dry ingredients from the food processor and mix well with hands to ensure everything gets mixed well.
- Cracker style ~
- Spread the batter on to the teflex sheet that comes with the dehydrator about 1/4″ thick or spread on parchment paper on a baking tray if cooking in the oven.
- Square up the edges nice and straight, then score the crackers into desired shape and size. I used a long metal ruler to score the crackers. You can use a pizza cutter or knife, just be careful that you don’t cut the teflex sheet.
- Flatbread style ~
- Line your counter with parchment paper or use the teflex sheet that comes with the dehydrator. Give it a light coat of coconut or olive oil.
- Create approximately 1/4 cup sized balls of batter in the palm of your hand. Shape slightly into a cylinder shape and place on the prepared teflex sheet.
- Place another piece of parchment paper or teflex on top and with a rolling-pin flatten the dough out, leaving it about 1/4″ thick. I did two at a time.
- Gently transfer to the mesh sheet that comes with the dehydrator. Repeat process until all the dough is used up.
- Scatter a little of the chopped rosemary sunflower seeds and the coarse sea salt on top, pressing in slightly so they adhere.
Cooking methods; dehydrated or oven cooked
- Dehydrator method:
- Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 8 hours, flip them on to the mesh sheet and peel the teflex sheet off. Continue drying for another 6-8 hours or until dry.
- Once cool, snap the crackers and apart and store in an air tight container for 2 weeks.
- Oven method:
- Preheat the oven to 350 degrees (F).
- Line a baking sheet with parchment paper.
- Place the crackers on the baking pan and bake for 30-40 minutes.
- Why do I start the dehydrator at 145 degrees (F). Click (here) to learn the reason behind this.
- When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.
Above ~ Create fun folds, lumps and bumps so it appears baked.
Or roll it flat….
Or, make thicker crackers with the batter. Do one technique or all 3!
March 2015 update – here is a photo of them baked.