This is a mostly raw recipe, only one ingredient wasn’t raw, and that was only due to availability issues vs anything else.
This lovely tangy sourdough dehydrator bread surprised me with it’s mild but sour flavor, it’s perfect for cheezes, spreads, dips, sandwiches and if you dry longer, makes crackers too!
All you need to make this one is a food processor, grinder or blender, and your dehydrator with teflex or parchment paper sheets.
This recipe made three large flat breads, that were cut down into 9 pieces per sheet.
1 large white Spanish or sweet onion
1 bunch of celery
5 small beets
3 cups of fermented beets – or, 3 more cups of fresh beets
1 cup golden flax seed, finely ground
1 tbsp pink salt
1/2 cup arugula seeds – left whole
1 kilogram bag of whole old fashioned oats (the only not raw ingredient)
You will want to grind your flax seed in the blender, as well as 3/4’s of the bag of oats to make oat flour.
In the food processor, finely chop your onion, celery and all the beets. Pour that into a bowl, add the dry ingredients and combine until you get a sticky dough. Add water as needed to make this.
Spread out onto three teflex sheets, and dry over night, flip over, and dry for a few more hours, or until done to your liking.
Cut into whatever shapes/sizes you wish. Store in an air tight container.
Keeps for at least a week, but ours never lasts that long!
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