If you are on Instagram you know I have been on a greens “flatbread” kick lately. My husband would call it a jag 😉…love you honey! I first discovered raw greens “bread” from following the amazing Dr. Deanna Mutzel on instagram…check her out here. She is the Queen of this stuff and she has a wonderful ebook and online course where you can learn all there is to know about making it. I have been toying around with my own version and many of you have asked for me to share it, and since I always gladly share my recipes with you all, here goes.

Raw Greens Flatbread

This recipe is made in a dehydrator and I have not tested it any other way. I have the
4 tray Excalibur Dehydrator. I like the Excalibur since it has flat rectangular trays.

This recipe contains golden flaxmeal which is what makes it pliable. You can even roll it up like a wrap, which is super fun and handy. When I first started making it a few years ago I used hemp hearts following a recipe from Tracey of @wholedailylife and it was really tasty, but not bendable. I have not personally had luck making it without nuts or seeds, and thankfully I have been able to successfully reintroduce a few lately.

I am so lucky to have an amazing raised bed garden, which you can read all about here, here and here. Since I have greens galore in my garden, I just walk out back and harvest tons of greens and herbs. Right now I mainly have dino kale and collards plus oregano, basil, rosemary, scallions, and chives, so this recipes was built around that bounty.

Here is what I pick:

8-10 smaller or 4 larger dino kale leaves
4 large collard leaves
2-3 Fennel fronds
2-3 celery stalks
3-4 sprigs of rosemary
A handful of basil
A handful of Cuban oregano
A handful of scallions (equivalent of about 1/2 of a store-bought bunch)
A small handful of chives

I wash everything and then rough chop the bigger leaves.
I start in my Breville with the S blade:
1/4 cup olive oil
1/4 to 1/2 cup freshly ground yellow flax (I grind it in my blendtec blender in batches and freeze in a pint size mason jar in between uses)
3/4 cup of water

I let that liquid blend a bit so the flax doesn’t stick to the bottom.
Then I start adding greens and herbs through the top chute and let it blend until everything is incorporated.

Then I add in:
1 large peeled shallot
2-3 leek greens
1/4 to 1/2 tsp salt (I love Redmond Real Salt for its beneficial mineral content…its from an ancient sea bed)
1/2 tsp onion powder
Optional 1/4 cup Pili nuts (which are amazing if you have not tried them!)

Once it is all mixed it should be like a thick paste. Give it a taste to make sure it is tasty and if not tinker with it til you are happy with the taste.
Line the trays of the Excalibur dehydrator with parchment.
I like the precut sheets you can buy directly from Excalibur, although I wish they were unbleached. You can also cut sheets from a roll of If You Care unbleached parchment and bonus…you can reuse the sheets a few times. I store them in the freezer between uses. I do NOT recommend the silicone sheets you can buy as an accessory for the dehydrator as they hold in too much moisture and the bread will not dry properly…learned that the hard way a while back.

To start, spoon the batter out onto 3 of the sheets. Spread the batter into an oval shape and make sure there are no places where it is so thin that the parchment peeks through. I like this silicone straight spatula from RSVP International for even spreading. I also love their Ela’s Spoon for just about every other kitchen task, just had to share that. One of the few tools I could not live without! If you have enough batter left for a 4th, then spoon and spread that out. If not just use the remainder to make a smaller one, or to make each of the 3 a little bigger. Every batch will vary since the greens and herb quantities are not exact, but the recipe is very forgiving, so relax and it will all work out! Sometimes I sprinkle a little of my hemp heart gomasio on top. Super yummy addition.

Slide the trays into the dehydrator, making sure the parchment sheets tuck under the grooves for the trays. Run the dehydrator for 12 hours at 115. If I am home during that cycle I will turn the trays a 1/4 turn every few hours, but it is not a necessary step. Once that cycle is complete, flip over the flatbreads and peel off the parchment paper, laying the flatbreads directly on the mesh tray of the dehydrator and run it at 105 for 2 more hours or until they are dry without any sticky lighter green areas. Try not to over-dry your flatbread or it will lose it’s flexibility.

I have this Excalibur 4 rack model. I opted for the one without the timer for one less moving part, but then I purchased this plug in timer for 10 bucks, which works like a charm. A timer is super helpful so you don’t overdry your bread if you are running a cycle overnight or when you are not home.

A batch usually makes 3 to 4 flatbreads, depending on the amount of greens. I put these in a ziplock bag and freeze them. They freeze really well!

I again want to encourage you to check out Deanna Mutzel’s ebook for a bunch of other recipes. Her raw onion bread sounds amazing! She incorporates ferments and other goodies into her breads and even has recipes for fruit wraps, so go and check it out!

Update April 2022: Lately I have been dehydrating longer for a crunchier flatbread, so yummy. The basic concept is 12 cups of greens/herbs, 1/2 cup golden flax, 1/4 cup olive oil and a sprinkle of salt and onion powder. That’s it. Be creative and use what you have on hand. I am making 18 flatbreads at a time in a new 9 tray Excalibur building up my stash for the hot summer months when I have no garden greens. Good thing I have a lot of freezer space!