Indian Flat Bread Recipe

Shared with love by our friend Dr. Gregory Damato.

1/2 cup Activated Almonds (Activated = soaked and dried raw nuts)
1/2 cup Activated Sunflower Seeds
1 cup Chia seeds
2 teas Psyllium Seed Husk
2 teas Celtic Sea Salt
50 ml Cold Pressed Organic Extra Virgin Olive Oil
1 cup Sprouted Buckwheat (“How to Sprout Buckwheat“)
1 1/2 cups Spring Water or Purified Water (adjust for consistency)
3 Organic carrots cut in half (can substitute Zucchini)
1 teas Apple Cider Vinegar
1 – 2 tabs Curry Powder (to taste)
7 cloves Garlic
1 med sized Spanish or White Onion
2 teas Tumeric Powder or 6 cm Raw Tumeric
1/2 teas Cajun Seasoning or Chili Powder (to taste)
1/4 cup Nutritional Yeast Flakes (Savoury Yeast Flakes)
10 grinds Black or White Pepper
1 – 2 tabs Cumin Powder (to taste)

Powder almonds, chia, sunflowers, buckwheat in blender, then put aside in a bowl. Add water, olive oil and all other ingredients into a powerful blender (or food processor) and blend for about 30 secs).
Put half the liquid contents into another bowl and pour half the powdered mix into the blender. Blend on low for 20 secs slowly increasing speed until it becomes a thick doughy consistency. Add psyllium and reblend.

Pour roughly half the contents onto a paraflex sheet or wax paper and use a scraper to smooth the mixture out evenly.  Repeat for the other contents in the blender. Combine the other liquid mixture with the powdered one and repeat. Makes roughly 2 flat breads.

Dehydrate in dehydrator for 12 hrs on 47oC, flip onto  mesh dehydrator tray and remove paraflex sheet. Dehydrate for another 4 – 6 hrs until dried and crisp. Time will depend on how thick and wet the mixture is. Add more chia seeds to reduce drying time. Store in airtight container up to 1 month.