Sunday, February 13, 2011

Our Daily Bread Part 3

Cumin Flatbread

Once again, I was so hungry that I forgot to sprinkle cayenne and add a squeeze of lime to the soup before I took the photo.
This flatbread is hearty, robust and full of flavour.
It is adapted from Everyday Raw by Matthew Kenny.
1&1/2 C walnuts, soaked overnight
2C pumpkin, chopped
1&1/2 T. ground cumin
1/4C olive oil
1/2 onion or 1 shallot, chopped
1-2 t. nutritional yeast
1-2 T. sweetener (I use maple syrup, which is not raw. Often raw chefs use agave, which is also not raw).
1/2T. salt
1C flax meal or 1&1/2 C soaked flax seed
If you are using flax meal, put that in a large bowl first, the process all other ingredients in a food processor until the mixture is quite smooth, then add the mixture to the flax and stir well. If you soak the flax seeds so that the phytates are removed, you need a high speed blender. Blend all ingredients except the flax. Cut the flax "cake" into strips that can be fed into the top of the vitamix, a little at a time, and blend in. This will give a somewhat different texture than using the food processor and flax meal.
Spread the mixture onto teflex sheets. This is a flat bread, not a cracker, so make them thicker, more than a quarter of an inch thick. Sprinkle cumin or salt or seeds of your choice on top if you feel like adding some texture. Dehydrate at 105-115 degrees until almost dry but still with a little "give" or pliability.
These are hearty and delicious with soups or spreads.

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