Flax Bread

In the Jan/Feb (2010) issue of Hallelujah Acres' HealthNews magazine is a recipe for flax bread. I tried it and liked it. It's all raw and comes out very flat and thin, suitable for use as a wrap or eaten by itself. (Requires a dehydrator.)

Because of the flax this bread is loaded with Omega-3 EFA's and the flax and apple add loads of fiber.

2 cups ground flax seeds

2 cups water

2 apples, peeled, cored, quartered

1/2 tsp. cinnamon (I also added 1/2 tsp. of nutmeg -- add more of either to taste)

1 cup raisins

•Grind the flax seeds in a coffee bean grinder.

•Put apples, cinnamon, nutmeg, and water in a blender and blend well.

•Pour apple/water slurry into a large bowl and add the flax seed meal and raisins (make sure raisins aren't clumped together)

•Stir all ingredients together thoroughly and let stand for 30 minutes.

•Put 1/4 to 1/3 of the mix onto a Teflex sheet (I didn't have Teflex so used wax paper) the same size as a large dehydrator mesh sheet. Put the Teflex/wax paper onto the mesh sheet and put into the dehydrator. (I filled up five shelves in the dehydrator with the mix resulting from the recipe.)

[Note: the mix is thick and can be hard to spread out on the Teflex/wax paper. I used a rubber/plastic spatula continually dipped in water and it made smoothing the mix out much easier. Make the spread about 1/8" to 1/4" thick with no holes.]

•Dehydrate at 105 degrees for two hours.

•Take sheets out, flip the bread over and peel off the Teflex/wax paper and lay the bread directly on the dehydrator mesh sheets and dehydrate for another 1.5 - 2.0 hours at 105 degrees. (The thicker the spread of the mix, the longer it takes to dehydrate.)

•Take out before they get crisp and you can easily roll the sheets into wraps.

Here's what mine looked like:

Coming out of the dehydrator, the edges are ragged:

I used a pizza cutter to trim the ragged edges and make them into "square" pieces . . .

. . . resulting in a nice piece of thin flatbread (with scraps left for snacks):

Here are all the pieces trimmed:

Stored in a quart-sized ziplock bag (along with the edge scraps) ready for the refrigerator:

I'm thinking half of one of the sheets, covered with a thin layer of almond butter, covered with a large lettuce leaf, with a banana cut lengthwise on top of the lettuce leaf, and rolled into a wrap would make a filling lunch. And it's all raw!