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~ raw, vegan, gluten-free, nut-free, paleo ~
This recipe was inspired by a 20+ pound bag of carrots that somehow made its way into my house, plopped on the table, then fell into a chair, and just sat there staring at me like it was utterly exhausted. Meanwhile, I was just as worn out—hair stuck to my face, dirt under my nails—because I’d spent the day at my parents’ place helping harvest all the root veggies from their Alaskan midnight-sun garden.
Now, I know you might be feeling sorry for me… slave labor and all. (Okay, maybe just a little teasing.) But don’t let my moaning fool you—I absolutely LOVE digging up root veggies from rich, black soil. While we work, play, and sleep, these hidden treasures are growing right beneath our feet. That’s what I call real food magic.
After what felt like hours of rest (okay, maybe not hours, but it sure felt like it), I finally got up, took a shower, cleaned my soil-packed fingernails, and spritzed myself with rose water. Feeling refreshed, I turned my attention to those patiently waiting carrots in the kitchen.
Since I had just finished a juice fast, juice was the obvious first step. Soon, I found myself with a massive bowl of carrot pulp. Waste not, want not—so I decided to transform that pulp into a raw bread base. Spoiler alert: it was a fantastic idea.
When I started eating healthier, bread was definitely at the top of my “rethink this” list. I was eager to test my “skills” and see what I could create. To my delight, this bread became a huge hit—not just for me but for my husband and anyone I shared it with. That was back in 2010, and as of 2016, my husband still happily devours two sandwiches made from this recipe in one sitting. It’s become a staple in our kitchen.
This bread pairs magically with every veggie I throw at it. It’s moist, semi-spongy, bursting with flavor, and holds together perfectly—bite after bite—until all that’s left is a crumb… which I’m always quick to snatch up. blessings, amie sue
Ingredients:Yields 12 1/2 x 13″ tray
Topping:
made this today with your spicy barbecue sauce – awesome! i will definitely make this again and in bigger batches.
Hi Ciara,
Ohhh what a wonderful combination! I love that you are experimenting. :) Thanks for letting me know. amie sue
is the carrot pulp you use the strained pulp from your carrot juice or the fiber bits that come out of the other end of the juicer?
great recipes!!
Hi Anna, it is the left over pulp that comes out of the other end of juicer. :)
This looks great! Does it have a bread-like texture or more cracker-style?
Morning Chris, :)
It is kind-of right down the middle of the two.
Great recipe. Thanks! I replaced a part of the flax called for with psyllium husk, to get a spongy texture. It’s a superb recipe. My family’s always excited when I tell them the recipe is from Amie-Sue; they know the results will be excellent.
Awe, thanks Ben. :) that warms my heart knowing that.
Dearest Amie Sue, it looks gorgeous and delicious! :) Besides the recipe and beautiful photos, Your story is the beginning of a fascinating Novel to inspire so many people. You just gave us the feel how it is to enjoy and love the fruits of the sacred Land!
I definitely am going to make these beauties ;)) Thank you and many Blessings, XXX
hehe, you are so sweet my friend. Life is full of stories, isn’t it? It brings an undisscrible amount of joy to grow and harvest produce. I feel so blessed when I can get my hands dirty. hugs my dear friend. :) amie sue
Thank for posting these recipes, I am definitely going to try almost all of them. They all look delicious!
You are welcome Leoni. I do hope you do! Please leave comments on those that you try. I would love to hear from you. Blessings, amie sue
These are so good!
Thank you for reporting back Shelly. Glad to hear that you like the Cajun Bread. :) Many blessings, amie sue
Hi !!!
I love your recipes and appreciate each and every one of them!!! So delicious and easy for me since I am not that great in the kitchen
For the LIFE OF ME I cannot find where the cajun spice description is? It just says see below and I suppose I could go buy any but I want to know what you use and cannot seem to find it :(
Help?
Thank you
Hello Lori,
Thank you very much for commenting… it made my evening. :) You can make your own Cajun seasoning by combining the following…
Ingredients:
2 1/2 Tbsp paprika
4 tsp dried oregano
1 tsp Himalayan pink salt
1 tsp garlic powder
1 tsp white pepper
1 tsp black pepper
1 tsp ground red pepper
1 tsp onion powder
Have a blessed evening, amie sue
Hi Amie-Sue! I signed up for your membership for some amazing gluten-free recipes. When I found out I was intolerant to gluten, I thought of all the textures I could never eat again.
I made this today and made myself a sandwich. Let me tell you, it was the closest thing to a sandwich I’ve had for 2 years. I was in bliss. Thank you so much Amie-Sue!
I can’t wait to try your other breads (as soon as I heal from nut allergies). I am so appreciative of you and your website.
That just made my evening Mandeep. I am so happy to bring a comfort food back into your life. :) I really love the raw breads. I have been GF for about 10 years now and I was a bread junky… so having these raw ones sure does satisfy my taste buds. Thank you for sharing. Have a blessed evening, amie sue