Crispbread recipe

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This very simple recipe is suitable for beginners, as long as you follow one basic rule; if the raw mixture tastes good before it is dehydrated, then the end and result will also taste good, so always do a taste texst before you dehydrate the mixture! The only change caused by the dehydration process is that the flavor becomes more intense.

  • Yield: 4 dehydrating trays
  • Preparation Time: 40 Minutes


  • 5 carrots
  • 1 small zucchini (about 3 oz/80 g)
  • 2 garlic cloves
  • 1 cup almond pulp (Nut Milk Treat and Apple Slivers with Almond Cream)
  • 3½ tbsp ground flaxseed
  • 1 tsp mild curry powder
  • salt and freshly ground black pepper
How to Make It
  1. Peel the carrots, and then cut the carrots and zucchini into large pieces. Peel the garlic and squeeze it through a garlic press.
  2. Place the carrots, zucchini, and garlic into a food processor and purée until smooth. Add the almond pulp, ground flaxseed, and curry powder. Using a kitchen spoon or wire whisk, combine all the ingredients well, making sure that there are no lumps. Season to taste.
  3. Spread the mixture on the dehydrating trays 1⁄4 in (5 mm) thick. Dry in the food dehydrator for 4–5 hours at 104°F (40°C). After the time is up, test to see whether the crispbread is hard enough to turn over. If it is not, dry it for 1⁄2–1 hour more. Test the crispbread again, turn it over, and leave it on the trays to dry completely. Before serving, carefully break the crispbread into large pieces.

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