Over the weekend, my son and I decided to practice video-taping me preparing raw recipes and work on my presentation. I decided to make flax bread, and came up with this recipe about 5 minutes before taping. It turned out FABULOUS! I love the flavor! It goes great with nut cheese, as a sandwich, or by itself. I’ve included the video demo with this post as well. Hope you enjoy it as much as I did!
1 cup flax seed (ground)
1/2 cup chia seeds
1 3/4 cup coconut water
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
1/4 cup hemp seeds
2 tsp. sea salt
1-2 tsp. Mozambique Peri Peri (Firey African Pepper Rub, all natural) spice
2 small handfuls raw, organic, dried, shredded coconut
Combine flax seeds and chia seeds together in a bowl, mix well. Add the coconut water and stir well, until seeds become gelatinous. Add remaining seeds and spices, and mix well forming a dough. Spread dough evenly onto dehydrator trays, and to desired thickness. Score shapes (preferably squares). Dehydrate for about 8-10 hours, flipping bread over about half way. Dry more or less depending upon desired texture. Bread should be pliable, but dry. For crisp crackers dry longer.
3 thoughts on “Spicy African Flax Bread”
Where do you purchase the Mozambique Peri Peri (Fiery African Pepper Rub, all natural) spice from?
I actually found this spice at a store in Arizona called AJ’s Fine Foods. It’s a gourmet grocery. You can always substitute with similar spices. Thank you for your inquiry. 🙂