Raw Carrot Raisin Bread
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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.
Ingredients: 1 large loaf
- 1 cup rolled, gluten-free oat flour
- 1/4 cup flax meal
- 2 Tbsp psyllium powder
- 3 tsp ground cinnamon
- 1 tsp ground nutmeg
- 3/4 tsp sea 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
- 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 on the teflex sheet that comes with the dehydrator and dry for 1 hour at 145 degrees. This will create an outer crust.
- Remove from the dehydrator, place the loaf on a cutting board and slice pieces to a desired thickness. I did mine at about 1″. Return the bread to a mesh sheet, laying the pieces flat.
- Decrease the temperature to 105 degrees 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 last long enough to spoil. Keep in mind, the whole purpose of eating a raw diet is to eat foods at their peak of freshness.
- To warm the bread before eating, place it in the dehydrator set at 145 degrees for 5-10 minutes.
I always make score marks on my breads before I start the dehydration process.
These photos were taken after the bread had been in the dehydrator for 1 hour
at 145 degrees. You can see the photo how it started to create a crust around the outside.
You can cut the bread slices into any desired thickness. Just keep in mind, the thicker
the slice, the longer it will need to dry. I like to pull my bread out when it is still moist
in the middle. But you are in control. :) Enjoy!