After eating some delicious tomato flatbread that my friend Cheryl made in her dehydrator for our fall canoe trip, I decided to experiment and make some of my own.
Rather than follow any recipes, I chose to just throw together a little of this and a little of that.
Here’s what I did for each kind of flatbread:
- Measure ingredients.
- Put all ingredients in food processor.
- Blend until well mixed.
- Pour/dump semi-solid mix onto parchment paper on counter.
- Form into a ball.
- Roll out with rolling pin to about 1/4 inch thick.
- Place flatbread on parchment paper on dehydrator tray OR cut flatbread into small squares or rectangles and then place on dehydrator tray.
- For flatbreads that were too wet and couldn’t be rolled out with the rolling pin, I used the back of a spoon to flatten them to about 1/4 inch thick, then put them on the dehydrator tray. I was not able to cut the wetter ones into squares or rectangles. However, they could be cut after they had been drying for a while.
- Dehydrate at 125 degrees Fahrenheit (on my Excalibur 9-tray, this is the vegetable setting) for 10-15 hours. I took mine out after 12 hours, but then put the sesame seed ones back in for another couple of hours.
Note: for the two sesame seed flatbreads, I didn’t use the food processor, just a big bowl. Here are pictures of the sesame seed flatbread being made:
I made 6 different flatbreads, some more tasty than others!
Sun-dried Tomato Almond
- ½ cup ground almonds
- ½ cup sun-dried tomatoes
- ½ teaspoon basil
- ½ teaspoon oregano
- ½ teaspoon garlic powder
This was my favourite one. It turned out crisp and very flavourful! It held its shape and could hold hummus without crumbling. I had cut it into pieces before dehydrating. This one was very successful.
Results:
- Flavour: 5/5
- Texture: 5/5
Pesto Mushroom Sunflower Seed
- 1 cup sunflower seeds
- 1 cup chopped mushrooms
- 4 tablespoons pesto
- ½ cup ground flax
This one was good, but the pesto flavour was a little overpowering. I would cut back on the pesto by 1 tablespoon next time.
Results:
- Flavour: 3/5
- Texture: 5/5
Zucchini Carrot
- 1 ¼ cup shredded zucchini
- 1 ¼ cup shredded carrots
- 1 cup ground almond
- ½ teaspoon salt
This one was the wettest of them all. It dried well though, and tastes good! Very crisp.
Results:
- Flavour: 5/5
- Texture: 5/5
Corn Pepper
- 1 cup diced red pepper
- 1 small can corn
- 2 green onions
- ½ cup sunflower seeds
- 2 teaspoons brown sugar
I tasted this one before putting it in the dehydrator, and found the onion a bit too much. Hence the addition of the sugar to try to offset it. In the end, I find that the corn flavour overpowers the rest. I think I’d prefer it with more red pepper and sunflower seeds and less corn.
Results:
- Flavour: 3/5
- Texture: 5/5
Sesame Seed*
- 1 ¼ cups whole wheat flour
- 1/3 cup sesame seeds
- ½ teaspoon salt
- ¼ cup olive oil
- few tablespoons of water to be able to form mix into a ball
* Modified from a Martha Stewart recipe here. I have previously made these as directed in the oven several times, and they turned out fantastic.
While I dehydrated the sesame seed flatbreads longer than the rest, they probably could have used another few hours. They were solid enough that they could be picked up, but they are more fragile than the others. These had flour in them while the others didn’t, as well as olive oil. They were very tasty, but I prefer them made in the oven. I will try them again in the dehydrator to see if I can get them crisper.
Results:
- Flavour: 5/5
- Texture: 3/5
Sesame Seed with Black Pepper and Olives
- Same as for Sesame Seed above plus 1 tablespoon black pepper and 1/3 cup chopped olives
Results:
- Flavour: 5/5
- Texture: 3/5
I will definitely continue to experiment with other flatbreads in my dehydrator – I’ll look up some recipes and also create more of my own. If you have favourite recipes, please share! I love taking flatbread on backcountry camping trips, with dehydrated hummus and vegetables to go with it! Yum.
Kyra On The Go 