Rich in fiber, protein and essential fats, this flatbread is a good choice for individuals wishing to boost their immune system and reduce inflammation in the body. Spread thinly on a teflex sheet or lined baking sheet, this recipe makes an absolute delicious light cracker for soups. As smaller pieces, it makes a savoury and crunchy topping for salads.
I served this flatbread earlier this week with my Roasted Garlic, Cauliflower and Celeriac Soup . The following day, I offered it to my kids with a heaping spread of sacha inchi butter as an after school snack. They absolutely loved it! They said it tastes a lot like peanut butter. 🙂 Sacha inchi seeds are a wonderful nut alternative.
I took both recipes from one of my favourite cookbooks and resource. Whole Foods to Thrive: Nutrient-Dense, Plant-Based Recipes for Peak Health by Brendan Brazier is a book I highly recommend to those striving for a healthier diet for themselves, their family and our planet. Brendan’s recipes are easy to make and are all allergen free.
RUSTIC SWEET ONION FLATBREAD
- 3/4 cup tomato, chopped
- 1/3 cup raisins
- 1 tbsp miso paste (I used mellow yellow)
- 1 red onion, chopped (about 2 cups)
- 1 large garlic clove, chopped
- 3/4 cup flaxseed powder
- 1/2 cup hemp seeds
- 2 tbsp chia seeds
In a food processor, blend the tomato, raisins, and miso paste until smooth. Add the onion, garlic, and flaxseed powder and blend again to a smooth consistency. Mix in the hemp seeds and chia seeds by hand.
I used my dehydrator to dry the bread, but you can certainly use an oven. Spread the mixture on a lined baking sheet and bake for approximately 2 hours at 250 degrees F. Be sure to flip the bread over after one hour to allow for even cooking. When the edges begin to brown, your bread is done. Turn the oven off and leave the bread inside for another 30 minutes. Break into pieces.
I prefer to use my Excalibur dehydrator. I spread the mixture onto 2 teflex sheets and set the temperature to 112 degrees F for an optimal raw bread. Cooking food at such a low temperature helps to maintain the food’s enzymes and nutrients. This eases digestion which in turn helps preserve energy. (Ever feel like taking a nap after a heavy meal?). I allowed the bread to dry in my dehydrator for 8 hours (overnight). In the morning, I flipped the bread over and continued to dehydrate it for another hour and a half. I cut my cracker on a cutting board into even (well almost even) rectangular pieces.
This flatbread or cracker satisfies the carb craving without the guilt. Most packaged, store bought crackers are terribly high in fat, sodium, refined sugars and refined carbohydrates, even if the outside of the package tells you otherwise! 😉
SACHA INCHI BUTTER
- 1 cup sacha inchi seeds
- 2 tsp hemp oil
- dash of seed salt
Process all the ingredients together in a food processor. (My kids prefer the seeds to be a little crunchy. This takes only a couple of minutes of blending).