|Raw Carrot Pulp Bread|
We love carrot bread! Just because we eat a raw diet doesn't mean we can't have it - especially since it's raw.
I finally came up with a pretty decent raw version that is also nut-free, and as always gluten-free and vegan. Mark gave it two thumbs up with a big ear to ear chipmunk face grin, so I guess it passed the taste test.
|Raw Vegan Carrot Bread - Gluten-Free and Nut-Free|
I played around with my basic flat bread recipe until I came up with this delicious bread. Above is the entire loaf after 2 hours in the dehydrator. Next I cut the scored sections into slices and back into the dehydrator it went for a few more hours.
|Delicious and Healthy Raw Bread|
I love everything about this bread, from flavor to texture. Let me back up, when it is finished, the outer layer may seem a little dry, but bite into it and the moist carrot bread flavor will burst in your mouth! The texture is dense, but not too heavy or wet. In fact, I think the texture looks very similar to baked carrot bread.
Once the bread cools, store it in a sealed container and place in fridge. It is even BETTER after a few hours in the fridge - very moist and oh so good! Okay, I'll stop drooling over my bread and get to the recipe.
Raw Carrot Pulp Bread
1 cup flax meal
1/2 cup hemp heart seeds
1 Tbs Psyllium husk
1/2 cup coconut flower
1 tsp Saigon cinnamon (regular is fine)
1/4 tsp ginger powder
pinch of sea salt
Combine all ingredients in a large bowl and set aside.
2 cups carrot pulp
1 ripe banana
1 cup dates
1 tsp vanilla
1/4 cup water
1/3 cup heaping raisins
Put all of the above wet mix *except raisins* into a food processor and process until well combined.
Add the wet mixture into the dry mix bowl along with 3/4 cup additional water. Add in the raisins. This will be a thick dough like mixture.
Put mixture onto a dehydrator sheet, work it into a ball and then hand form it into a loaf. Score the loaf at approximately 3/4" thick which will give you about 1/2" or so slice. If you want a thinner or thicker bread, just remember to allow for shrinkage and adjust the time accordingly.
Place in dehydrator at 145° F for 1 hour. After 1 hour, carefully remove it from the sheet and onto the mesh tray - do not flip it over. Put the loaf back into the dehydrator for 1 hour at 115° F. After the 1 hour, remove again and put on cutting board. Cut the scored sections into slices. Place the slices back onto the mesh tray and into the dehydrator at 1105° F for another 4-6 hours. Total time in the dehydrator is approximately 6-8 hours. Please note that time will vary due to weather, moisture, thickness of slices, preference, etc.
I already have plans for other breads, so stay tuned :)
Oh I almost forgot! I made a spread for the bread, but it is so good we really didn't need it. However, since I have it shown I will give the recipe for that too. It's pretty basic and is also used in some deserts I make.
Sweet Lemon Spread/Icing
1/2 cup heaping cashews - soaked, rinsed and drained
juice of 1 lemon
2 Tbs agave
turmeric, peeled - about a pinky finger tip size
1/8 cup water
Blend all ingredients until smooth and creamy. Depending on blender type, you may need to adjust the water. This is a tasty spread/icing that can be used on crackers, bread, cakes, pies, fruit, veggies... so many things.