Joni Sare, cooking instructor

Raw, dehydrated spinach bread

This version of my Raw Indian Bread is

wonderfully flavored with fresh basil,

powdered ginger and minced fresh curry leaves,

as well as the kala jeera seeds.

Topped with hemp seed pate.

My favorite Indian spice – this cousin of cumin – is sweet, nutty and pungent. It’s just the right touch in taking dehydrated breads to a new level, to transport you to the sights, sounds and soul of India.

Kala Jeera (black cumin) is a member of the parsley family and is used in Indian breads, soups and sauces, often used in conjunction with fennel, nigella, black mustard and ajwain seeds.

Health benefits are experienced through ingesting, inhaling and topical applications.

Buy them at your local Indian market.


Directions and ingredients

1. Blend in food processor until spinach is in small bits….

  • 4 cups spinach (I use baby spinach, and measure by using 4 big handfuls)
  • 2 medium-size zucchinis, grated (see note, below)
  • 1 cup coconut flakes
  • water (add about a 1/2 cup to aid in mixing, add more in small amounts, if necessary)
  • 1/2 cup coconut oil

3 TIPS to hasten blending in the food processor:

1. Use chopped spinach and grated zucchini — put the zucchini through the shoot with the grating blade, transfer to bowl, and switch to the ‘S’ blade.

2. Break up the coconut oil into small pieces.

3. In the food processor — alternate layers of leaves, grated zuccs and oil — you’ll appreciate the advantage of the weight on the leaves (i.e. far less need for the spatula routine).


2. …. then add, and blend until well mixed…

  • 1 cup ground flax meal
  • 1 tsp ground kala jeera
  • 1/2 tsp kala jeera seeds
  • 1/2 tsp ground fennel
  • 1/2 tsp fennel seeds

3. Spread dough onto a spill-proof sheet to 1/4-inch thick.

4. Dehydrate at 100 degrees for 10 hours.

5. Flip after hour #3, or when top is firm and dough separates easily from the spill-proof sheet).

6. When dried, slice to desired shape and size.

Serving suggestions:

  • Use as wrap, fill with thinly sliced veggies and/or dipping sauce.
  • Dip in coconut yogurt (with cucumber, lemon and ground cumin).
  • Dip in mango chutney (with apple cider vinegar, currants and ginger).

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