Carrot Raisin Bread (raw, vegan, gluten-free)
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Carrot pulp…. lets talk about carrot pulp. Have you ever made carrot juice and found yourself with a mound of carrot pulp sitting in a bowl?
Chances are it ended up in the trash or compost pile. You can actually use it in many recipes, along with the remains of other juices. The flavor is not as intense as the whole vegetable, but it is still a very useful ingredient. I have used veggie pulp in breads and in crackers.
If I don’t have time to deal with the pulp right away, I simply place it in an air tight container and pop it in the fridge or freezer. I haven’t tested this recipe with fresh grated carrots and you are more than welcome to try it, but keep in mind that there will be a lot more moisture to deal with, so you may need to cut down on the other liquids.
I have even gone as far as dehydrating my carrot pulp and grinding it into a flour. If you are new to raw breads, keep in mind that the textures are more on the dense side.
I have never come across a bread that I didn’t like, except if it had mold on it. :) But I have to say that I always favored a dense, heavy bread. So, once I started creating raw breads I was soooo delighted in their texture and their amazing flavors. I hope you enjoy this recipe. Blessings, amie sue
P.S. I originally posted this recipe on April 17th, 2013. Today, I added some fresh photos and cleaned up my recipe writing. I have gotten so much better of the years. hehe
1 large loaf 9 x 4 x 2 1/2 tall”
- 1 cup rolled, gluten-free oat flour
- 3 Tbsp flax-seeds, ground
- 2 Tbsp psyllium powder
- 1 Tbsp ground cinnamon
- 1 tsp ground nutmeg
- 3/4 tsp Himalayan pink salt
- 1/2 tsp ground cloves
- 2 cups moist almond pulp
- 1 1/4 cups almond milk or carrot juice
- 2 cups moist carrot pulp
- 1/2 cup mashed banana (1 large)
- 3/4 cup date paste
- 20 drops liquid stevia
Hand mix in:
- 1/2 cup chopped pecans, soaked
- 3/4 cup raisins
- 1 tsp raw coconut crystals, powdered
- 1 Tbsp hot water
- oats for dusting
- In the food processor fitted with the “S” blade, place the following ingredients: oat flour, flax meal, pysllium powder, nutmeg, cinnamon, cloves and salt. Pulse together until combined. Place the dry ingredients in a large bowl and set aside.
- In the same food processor bowl combine: nut pulp, carrot pulp, mashed banana, date paste, and stevia. Depending on how dry your almond pulp and carrot pulp is, you may need to use more or less almond milk or carrot juice so add 1/2 cup at a time. Pulse together till everything is well incorporated.
- Add the wet ingredients to the dry ingredients and mix everything with your fingers.
- Add pecans and raisins. Mix well with fingers… it’s just more fun that way.
- Shape into a loaf and place on the mesh sheet that comes with the dehydrator.
- If the batter seems too wet for some odd reason, let it rest for about 15-30 minutes so the flax can do its binding action.
- Have fun with the shaping process. Try to visualize what a baked loaf looks like and sculpt the loaf.
- Score the top of the loaf with a knife. I later use these score marks as a guide in slicing my pieces.
- In a small bowl combine the coconut crystals and water, stirring it until it dissolves. With a pastry brush, coat the surface of the bread.
- This will add a pleasant sweetness to the crust.
- It will also give the bread that baked appearance, which is kind-of fun.
- Sprinkle oats on top and gently press them in a bit.
- Dehydrate at 145 degrees for 1 hour. This will create a crust on the outside.
- Remove from the dehydrator, place the loaf on a cutting board and slice pieces to a desired thickness. Don’t slice the bread on the mesh, you don’t want to risk cutting it.
- I did mine at about 1 inch.
- When slicing the bread at this stage, be sure to use a serrated knife (blade has small teeth, this helps to cut through nice and smooth) Also, see-saw back and forth with downward pressure as your cut the slices. This will prevent the dough from sqashing down.
- Return the bread to the mesh sheet laying the pieces flat.
- Decrease the temperature to 115 degrees (F) and continue to dehydrate for approx. 16 hours.
- As an indicator if it is dry enough, touch the center of the bread slices. You don’t want it to be doughy but you also don’t want the bread to dry out too much.
- Shelf life and storage: My personal recommendation would be to store this bread in an air-tight container, in the fridge, for 3-5 days.
- The more moisture that is left in your bread, the shorter the shelf life. Therefore, shelf life will vary with your drying technique. Whenever I make this bread, it never lasts very long enough to spoil.
- Keep in mind, the whole purpose of eating a raw diet is to eat foods at their peek of freshness, so don’t expect this bread to have a long shelf life.
The Institute of Culinary Ingredients™
- Raw Coconut Crystals add a “brown sugar” flavor to a recipe. Read about it (here).
- Click (here) to learn why I use stevia.
- Dates are an amazing ingredient for raw food recipes, click (here) to read why.
- Why do I specify Ceylon cinnamon? Click (here) to learn why.
- What is Himalayan pink salt and does it really matter? Click (here) to read more about it.
- Are oats gluten-free? Yes, read more about that (here).
- Are oats raw? Yes, they can be found. Click (here) to learn more.
- Do I need to soak and dehydrate oats? Not required but recommended. Click (here) to see why.
- Learn how to grind you own flax-seeds for ultimate freshness and nutrition. Click (here).
- Why do I start the dehydrator at 145 degrees (F). Click (here) to learn the reason behind this.
- When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.