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Cajun Bread (raw, vegan, gluten-free)

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I just got done helping my mother harvest all their carrots from the garden.  She sent home with me about 20lbs or so!  I juiced a large quantity of them because I absolutely love fresh carrot juice,  but there sat a bowl of this beautiful orange pulp.  I couldn’t just throw it away so I got busy looking for a recipe that would allow me to use it up.  I love this bread recipe!  With the hit of Cajun spice and the sweetness from the carrots,  well shoot,  it got my taste buds a dancing.   I wish I had a better picture for you, at least an “after” picture but to be honest we were so excited over the flavor of this bread that we gobbled it up without ever giving it thought to snap a shot of the completed product.  Maybe next time.


  • 1 1/2 cup carrot pulp
  • 1/2 cup chia powder, see below
  • 1 cup ground flax seeds
  • 2 Tbsp cold pressed olive oil
  • 1 1/2 cup carrot juice
  • 1 tsp Braggs, or sea salt
  • 3 Tbsp tan sesame seeds
  • 3 Tbsp Cajun spice (see below)
  • 1 cup water


  1. You can make your own chia and flax powder by putting the seeds into a coffee grinder.  I bought one for $10 and use it only for this purpose.
  2. In a large bowl, thoroughly mix ingredients.
  3. Spread mixture on dehydrator teflex sheets and dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F)  for 4 hours.
    • Part way through the dry time, remove from dehydrator and flip. To flip, place a dehydrator plastic mesh screen on top of the bread, and cover with a dehydrator tray.  Flip entire assembly, remove top tray, peel teflex sheet from bread, and score tray into 9 slices.
    • Return to dehydrator and continue to dehydrate for 6 more hours, until desired consistency.
  4. Store in an airtight container for 7 days in the fridge.

Cajun Seasoning


  • 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


  1. Combine all ingredients in a zip-top plastic bag, seal  the bag, and shake well.
  2. Store tightly sealed; shake well before each use.


Amie Sue’s Notes:

  • I 4x this recipe! Wowza! It smells great.  I am excited to see the end result.  My hope is that it will be a great and true bread that we can use for sandwiches.
  • Update: This bread turned out delicious!  The Cajun spice in it really came out with each bite.  Not to strong, just perfect!  This recipe is a keeper!

Nutritional Value
I calculated this recipe on SparksPeople Recipe developer. I don’t know what the calorie difference is between the whole carrot and the pulp.  This calculation has factored in the complete carrot.

Serving 1 (batch makes 12 squares)
Calories: 145
Fat: 9.7 g
Sodium: 410 mg
Carbs: 13.1 g
Fiber: 8.1 g
Sugar: 2.2 g
Protein: 4.5 g

makes about 12 slices, about 1 1/2 trays
This recipe is from: http://prettysmartrawfoodideas.wordpress.com

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8 thoughts on “Cajun Bread (raw, vegan, gluten-free)

  1. Ciara says:

    made this today with your spicy barbecue sauce – awesome! i will definitely make this again and in bigger batches.

    • amie-sue says:

      Hi Ciara,

      Ohhh what a wonderful combination! I love that you are experimenting. :) Thanks for letting me know. amie sue

  2. anna says:

    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!!

  3. Chris says:

    This looks great! Does it have a bread-like texture or more cracker-style?

  4. ben says:

    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.

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