How far in advance should I prepare the pickled red onion for this recipe?

The pickled red onion needs 2-3 days for fermentation at room temperature before serving, as specified in the instructions.

What is the optimal temperature and time for dehydrating the sweet potato flatbreads?

Dehydrate the flatbreads at 110 degreesF for approximately 14-16 hours, flipping them after 2-3 hours once they are firm enough to remove from the non-stick sheet.

Can I substitute the flax seeds in the sweet potato flatbread?

Flax seeds are crucial for binding the flatbread mixture and contributing to its texture, so substituting them might alter the consistency and ability to form the flatbreads.

How long can I store the homemade pickled red onions?

Once prepared, the pickled red onions will keep well in a sanitized glass jar in the refrigerator for weeks or even months.

What type of tomatoes are used to make the raw tomato sauce?

The raw tomato sauce utilizes both fresh seeded and chopped tomatoes, along with sun-dried tomatoes that have been soaked and drained, reserving some liquid.

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Raw Sweet Potato Flatbread
[Vegan, Gluten-Free]

NY By: Natalie Yonan

Author Bio

Natalie Yonan is a raw chef and recipe developer and the blogger behind Happy Health... Read More

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Plated raw sweet potato flatbreads topped with vibrant red tomato sauce, tangy pickled red onions, green olives, fresh arugula, and sliced avocado, ready to serve.

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Raw Sweet Potato Flatbread [Vegan, Gluten-Free]

Dairy Free

Need a fun way to use your dehydrator? Try these raw sweet potato flatbreads! Free from grains of any kind, these tasty flatbreads are made from a combination of sweet potato, zucchini, flax meal, and a blend of seeds. Top these with raw tomato sauce, pickled red onion, avocado, and... Read More

Ingredients You Need for Raw Sweet Potato Flatbread [Vegan, Gluten-Free]

For the Sweet Potato Flatbread:

2 sweet potatoes
1 cup zucchini
1 cup flax seeds, ground
1 garlic clove
1 shallot
1/2 cup sunflower seeds or pumpkin seeds
1/3 cup water
1/4 cup sesame seeds
1/2 teaspoon salt

For the Raw Tomato Sauce:

1 1/3 cups seeded and chopped tomatoes
1 1/3 cups sun-dried tomatoes, soaked at least 15 minutes and drained (reserve liquid)
1/3 cup soaking liquid from sun-dried tomatoes
1/3 teaspoon salt
A pinch of black pepper
1/4 teaspoon dried herbs

For the Pickled Red Onion:

1/2 red onion
4 tablespoons brown rice vinegar
2 tablespoons water
1/4 teaspoon salt
1/2 tablespoon agave nectar

For the Topping:

Hemp seeds
Green olives
Arugula or spinach
Avocado

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How to Prepare Raw Sweet Potato Flatbread [Vegan, Gluten-Free]

To Make the Pickled Red Onion:

The pickled onion needs to be prepared 2-3 days before serving, but will keep well in a refrigerator for weeks or even months. Pickling should be done in a glass jar (like a mason jar). Be sure to thoroughly sanitize the jar before pickling.
Chop the onion in fine shreds. Combine all ingredients in a mason jar and shake well. Store at room temperature for 2-3 days to allow fermentation.

To Make the Sweet Potato Flatbread:

Cut the sweet potato into smaller pieces, blend all ingredients in a high-speed blender. blend until smooth and spread out the mix on a nonstick dehydrator sheet.
Use a spatula to form round, thin flatbreads. Dehydrate for about 14-16 hours on 110°F. You'll be able to turn the upside down and dehydrate without the non-stick sheet after about 2-3 hours.

To Make the Raw Tomato Sauce:

Prepare the raw tomato sauce by blending all ingredients in a high-speed blender.
When the flatbreads are ready, spread a thin layer of tomato sauce on top and serve with any toppings that you like.