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Rye Flatbread Recipe


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     Rye Flatbread

Category   Salads - Soups - Sidedishes
Sub Category   Raw

1 3/4 c chopped celery
2 tblspn olive oil
2 tblspn cacao or carob powder
1 1/2 c filtered water
1 tblspn caraway seeds

place the celery, olive oil, cacao, flax meal, and water in a high speed blender and blend till smooth
spread dough on one 14in square paraflexx lined excalibur dehydrator tray. sprinkle with caraway seeds and press them lightly into the dough.
dehydrate at 104 degrees for 4-6 hrs. flip directly onto mesh tray. peel away paraflexx sheet. score into 9 slices. dehydrate for another 4-6 hrs or till desired consistancy.

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