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.




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 


*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. )