Laver bread is a type of unleavened bread made with nori, or seaweed, and is a great way to get your whole grains without using yeast. While there are a number of ways you can make laver bread, it is best to preserve the rich vitamins and minerals by using a dehydrator rather than baking the bread.
- Skill level:
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Things you need
- Food processor
- Large ripe tomato
- Large carrot
- Medium sweet green pepper
- Fresh cilantro
- Olive oil
- Small red onion
- Dehydrator sheet
- Teflex paper
Begin by soaking 1 cup of dried nori for at least an hour and then squeezing the excess water out when you are ready to make your laver bread. Use a hand grinder or clean coffee grinder to make flour from 1 cup of flaxseed and 1 cup of steel cut oatmeal. Place your flour into a food processor.
Add the squeezed nori, a large ripe tomato, a large grated carrot, a medium sweet green pepper and 2 tsp. of fresh cilantro to the food processor. Measure in 1/4 tsp. of salt and 1 tbsp. of olive oil, processing until smooth. If necessary, you can add a splash of water to help your food processor.
Remove the blade of your food processor and place one small red onion into the mix, stirring by hand.
Scoop the mixture onto a square dehydrator sheet covered with Teflex paper and spread evenly. Place the tray into your dehydrator for 30 minutes at 145 degrees F.
Turn the dehydrator down to 105 degrees after 30 minutes, checking regularly. When the laver bread is dry on top, remove the tray and carefully flip the laver bread over. Make cuts in the bread to create about 20 squares and then return the tray to the dehydrator. Continue dehydrating at 105 degrees until completely dry.