Raw Apple Almond Flatbread

I had been experimenting with raw bread recipes for a while, and wasn’t happy with the texture or flavour of ANY of them, when I finally stumbled upon a recipe for raw crepes. . .

The crepes themselves were great, but the filling, while delicious, was too complicated, so I simply rolled the crepe into a cylinder and ate it straight.  And THAT, I discovered, is how you get a raw bread that is evenly dehydrated, in a very short time (comparatively), and tastes amazing.

The original recipe was coconut-based, and since I don’t like working with coconuts unless I really have to, I knew I’d have to invent something simpler.  The following recipe uses common ingredients – staples of the raw food pantry – and is very quick to prepare.  I make it every week and so I always have raw bread on hand for snacking.

I prefer to grind my own flax meal.  For this recipe, I use golden flax seeds to keep the colour as light as possible, but brown flax seeds will work just fine.

Raw Apple Almond Flatbread

Makes 1 “loaf” (18 slices)

• 1 cup almond meal
• 1 cup flax meal
• 2 tsp cinnamon
• 1 tsp sea salt
• 2 medium apples, cored and chopped
• 1/4 cup maple syrup
• 1/4 cup water
• 2 tbsp coconut oil, liquified

In a medium bowl, mix dry ingredients.  Set aside.

Place apples, maple syrup and water in a blender and blend until smooth; add to dry ingredients.  Add coconut oil and stir until well combined.

Mixture will be the consistency of thick custard.  Let stand 10-15 minutes until thickened to a spreadable wet dough.

Divide mixture between two parchment-lined dehydrator trays.  Spread it almost to the edges, as thinly and evenly as possible.

Dehydrate at 115F for two hours; remove and flip each sheet onto unlined trays and peel away the parchment.  Return to the dehydrator and dry for 1-2 hours more.

For crepes, remove after one hour, while still quite pliable, and cut each sheet into 4 squares.  Fold each square in half twice, creating a layered pocket, and stuff with any filling you choose.  Drizzle with syrup, if desired.

For bread, remove after two hours and cut each sheet into 9 squares.  Stack and store in a tightly sealed container in the fridge.  Grab a slice or two whenever you need a quick portable snack.

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