raw Italian FlatBread

 
This is another recipe from Alissa Cohen's Raw Food for Everyone. Once I get the hang of these techniques Ill be writing raw recipes of my own.

Makes 5-6 wraps

2 c coarsely chopped carrots
1/2 c sun dried tomatoes, soaked in 1 c water
1 red bell pepper, seeded and diced
3 celery stalks
3 garlic cloves
1/4 c pitted black olives
1/4 x mixed chopped herbs, such as parsley, basil, oregano
1 T apple cider vinegar
1 1/2 t sea salt
2 c ground flax meal
1 c almond flour

Put the carrots in food processor. process to a fine pulp, then transfer to a large bowl.
Put the tomatoes and a few tablespoons of soaking water into the food processor. Blend to a consistensy of tomato paste. Add the bell pepper, celery, garlic, herbs, vinegar & salt to the food processor and process until finely chopped. Transfer to a bowl w the carrot pulp.
Fold in the flax meal and almond flour into the vegetables, using a spatula to blend well.
Drop the batter in heaping 1c measures onto Teflex or wax paper lined dehydrator racks. Using an offset spatula dipped in water, (I used my hands) spread the batter into six 12-inch circles (i did rectangles) about 1/4in thick. Dehydrate for 6 hours, or until the wraps are dry but not too hard. Remove the racks from the dehydrator, turn them over, and remove teflex. dehydrate for an additional 2hours, or until pliable and not too crisp. They need to be flexible enough to fold into wraps. Wrap and store at room temperature for up to 5 days.