Igor’s Live Flat Bread

From Raw Family Signature Dishes


  • 7 cups water
  • 2 lbs carrots (4-5 carrots)
  • 1 bunch celery
  • 1 bulb garlic (8 large cloves)
  • 1 large onion
  • ½ cup lemon juice
  • 2 jalapeno peppers
  • 2 tbsp salt (optional)
  • 1 1/2 cup raisins
  • 7 cups flax seeds
  • 1 tbsp caraway seeds
  • 1 tbsp coriander seeds
  • 1 cup sesame seeds, hulled or unhulled

      Yield: 9 trays of Excalibur dehydrator


      Slice the carrots into ¼” slices. Place in blender.
      Cover with water, approx 3 cups. Blend until thick, smooth liquid. Pour into large bowl.
      Cut 1 bunch celery into ½” pieces. Place in blender, cover with water, approx 2 1/2 cups. Blend until smooth.
      Pour the mixture into the carrot bowl.
      Peel garlic, chop and place in blender.
      Peel 1 large onion and slice into rough-chop pieces.
      Cut 2 jalapeno peppers with seeds and place in blender. Add salt if desired.
      Juice 2 large lemons and add to blender. Add enough water to fully submerge the garlic and onion pieces.
      Blend, then add to the carrot and celery mixture.
      Soak 1 1/2 cups raisins in water for 20 min. Pour raisins and soak water into blender.
      Add 1 1/2 cups more water. Blend thoroughly until smooth, then add to other veggies.
      Grind flax seeds in coffee grinder or high-speed blender. Be sure grinder is dry.
      Add ground caraway and coriander; mix thoroughly. Pour the flaxseed mixture into the veggie mixture.
      Mix quickly to avoid clumping. Mix until dough becomes even in color and texture.
      The dough will thicken as the flax absorbs the water and veggie juice.
      Before dough gets too thick, pour onto dehydrator tray with mesh and Teflex (or parchment paper) using 2 1/2 cup measuring cup.
      Use a spatula to spread the dough to ¼ “ thick. Sprinkle the crackers with sesame seeds.
      Dehydrate for 10-12 hours at 105 degrees.
      Pull off when the cracker is still soft enough to roll.
      Cut into 4.5 “ square pieces.

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