I’ve tried in the past to make raw veggie flatbread or crackers in my dehydrator but always seemed to fail. I just couldn’t get them to hold together or get the right texture. Then a few weeks ago I grabbed a dehydrator recipe book to search for a way to use up some tomatoes. I stumbled across one for tomato flax crackers and gave it a go. Wouldn’t you know they came out perfect!
So I tried the following the week with a whole new mix of veggies but the same base idea of flax or chia seeds and water to make a gel. I seem to have struck gold with it because those came out perfect too!
I got confident in my skills at this raw flatbread thing and thought I’d try a dessert-ish one. At first I failed (miserably) and had to peel the crumbly mixture off the parchment paper into a bowl. I managed to salvage it though by running it through a food processor with a little water, and then mixing it together with some gelled chia seeds.
Guys…this is real life. Not every recipe comes out perfect the first time; in fact most don’t. BUT! Just like real life, we live and we learn!
Thankfully that failure led to this recipe! I hope you enjoy it. As a side note: I personally love it smothered in goat cheese, like the cinnamon flavored one in the pic below!
Dehydrator Blueberry-Coconut Flatbread
A healthy snack that’s perfect for traveling, kids lunches, work lunches or sweet tooth cravings!
- 1/3 cup chia seeds
- 2/3 cup coconut water or filtered water
- 2 cups frozen wild blueberries (Costco has the best price!)
- 1 cup shredded unsweetened coconut
- 3 Tbsp lemon juice
- 3 Tbsp 100% cranberry juice (can sub for more water)
- 1 Tbsp sweetener of choice, such as coconut sugar, maple syrup, raw honey (I used monk fruit sweetener)
- 1/4 cup coconut water or filtered water
- In a small mixing bowl combine the chia seeds with 2/3 cup coconut water. Stir well to thoroughly mix. Set aside to allow it to gel.
- In a blender or food processor add all remaining ingredients. Blend until smooth.
- Add the chia mixture to the blueberry mixture in the blender and blend just until mixed.
- Either line dehydrator trays in parchment paper or use a dehydrator tray made for fruit rolls.
- Spread the mixture onto the sheets to about 1/4″ thickness.
- Set the temp to 115° and dehydrate for about 12 hours. Some pieces may need to be flipped and dehydrated a little longer. You don’t want them to be wet in any spots. Dry longer for a more cracker-like consistency.