Sprouted Lentil Sundried Tomato Flatbread (raw)

This kind of bread is one that makes my insides dance. It is so flavorful, delicious, nutritious and filling, while remaining light and wholesome for the body. I make so much almond milk, I am often finding new ways to use the left over pulp. Making flatbreads has been my favorite way to use it lately. These breads are such a great alternative to conventional bread in my opinion, because they retain all the nutritional value of the ingredients without compromising my digestion, while still feeling like I am eating a slice of soft bread. I get to choose exactly what flavor it’s going to be while using left over ingredients from previous recipes in order to minimize waste. All around win if you ask me! IMG_2296

I have been eating this bread mostly as is because it is that flavorful and there is no need to spruce it up with anything other than the occasional avocado. But we went on a hike last weekend, and I made a sandwich with it, and it was one of the best sandwiches I’ve had a VERY long time. This sandwich had hummus, avocado, lettuce, tomato and sauerkraut. I am drooling just typing about it. I might have to revisit my no sandwich at home policy (that’s not a real policy, I just made that up, but I never eat sandwiches at home, feeling like they are a portable food made to be had when eating with utensils is not so convenient).

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Ingredients:

  • 2 cups packed almond pulp (left over from a making almond milk)
  • 1/3 cup psyllium husk
  • 1 tsp real salt
  • 1/4 cup ground flax seeds (I bring them in my coffee grinder), soaked in 1/2 water for 10 minutes
  • 3/4 cups sun dried tomatoes (I used those soaked in olive oil, but any will do)
  • 1 TBS fresh oregano,chopped
  • 2TBS fresh parsley, chopped
  • 1 TBS olive oil
  • 2 cups water
  • 1/2 cup pitted green olives, sliced
  • 1 cup sprouted lentils 

Steps:

  • put everything but olives and lentils in a food processor and blend together until week combined (I had to do this in batches because my processor is small)
  • add olives and lentils and blend some more or fold them in by hand
  • spread on a dehydrator sheet about 1/4 inch thick and score into desired pieces
  • dry for about 3-4 hours at 115*F
  • flip on to the mesh screen and dry another 3-4 hours or until desired consistency
  • I like mine still somewhat soft to resemble the texture of sliced bread
  • this will keep for about a week in the fridge
  • makes about 16-20 slices

Raw Mushroom Flatbread

This amazing flatbread was a happy accident. I originally was trying to make a raw mushroom patee and it was a flop. the beauty with raw foods is that there are often ways to recover. So I turned my not so tasty patee into this amazing flatbread.

 

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Ingredients:
1 cup pumpkin seeds (dry measure)
1cup sunflower seeds (dry measure)
1 cup flax seeds (dry measure) (soak in 2 cups of water)
5 cups chopped mushrooms (I mixed portobello and buttons)
2 cups chopped flat Italien parsley
1/2 onion, chopped
2 coves of garlic, chopped
2 TBS olive oil
2 TBS balsamic vinegar
1 tsp salt 

 


STEPS:
*Soak all seeds for a minimum of 4 hours, flax seeds in separate bowl. Rinse and strain the pumpkin and sunflower seeds.
*Chop all other ingredients in 1 bowl.
*Put everything in food processor and process until somewhat pureed. My food processor is small so I had to do this in 3 steps. Each time making sure to put equal amounts of seeds and mushroom mixture in the food processor.
*Spread on dehydrator sheets about 1/2 inch thick.
*Dehydrate at 110 for about 9 hours, score, flip on mesh screen, and dehydrate another 6 hours or until desired consistency.
*top with whatever you like
(I’ve made these thinner and as crackers as well, but personally I prefer the thicker flatbread version. )
ENJOY!!