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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

Dry Ingredients:

  • 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

Wet Ingredients:

  • 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

Preparation:

  1. 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.
  2. 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.
  3. Add the wet ingredients to the dry ingredients and mix everything with your fingers.
  4. Add pecans and raisins.  Mix well with fingers… it’s just more fun that way.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. To warm the bread before eating,  place it in the dehydrator set at 145 degrees for 5-10 minutes.
carrot-raisin-bread101
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!

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14 thoughts on “Carrot Raisin Bread

  1. Rhondy says:

    Hello Amie Sue,

    The carrot bread looks amazing and I have finally accumulated enough pulp to make it.

    I will be putting it in overnight for lunches tomorrow. If I do not have liquid or powdered stevia, what might I substitute in its place and how much? I have not had much success with stevia as the brands I have used leaves an unpleasant bitter after taste. I intend to purchase the brand you use, but have not as of yet.

    Thank you in advance for what is always your very courteous and considerate response.

    Oops, almost forgot. What source(s) do you use for purchasing your raw food staples. I purchase offline at Whole Foods and the health sections of some major chains, but would like to,if possible, cut cost on items such as nuts, raw butters, cocao, coconut nectar and flour, hemp, protein powders,Miso, superfoods (Maca ,Lucuma, Mesquite,spirulina,etc.) and raw oats by purchasing online or larger quantities. I go through these items it seems quite fast as they are frequently used ingredients in many of the raw food recipes I use. Your website is full of information and I that you have put time and effort in acquiring and sharing what you know. I would appreciate any feedback in response to the question and as always thank you for your teaching, and guidance for those on the path to a healthier lifestyle

    Thank you

    • amie-sue says:

      Hello Rhondy….

      If you don’t want to use the stevia, I recommend making the dough and then taste testing it to see if any sweetener is needed. If so, then start with 2 Tbsp worth at a time till you are happy with it. :) You can use raw agave or coconut nectar, or maple syrup (not raw).

      As far as purchasing my ingredients. I shop all over. Like you, I do as much local but I tend to order many things through Amazon. I signed up for Prime, which gets me free shipping on just about everything I order. I also get some products through Nuts on Line – http://www.nuts.com/nuts/?gclid=CNTgxsjmt7cCFQ3l7AodoVUATQ. I have been very happy with many of there items.

      I hope this helps. Have a blessed day :) amie sue

  2. Shezzy says:

    Thank you so much for sharing your recipes. I made this bread yesterday and it has come out perfectly. It was very easy to make with your clear and simple instructions. My only question now is, what butter would you recommend to spread on the bread. Thanks again, absolutely love it and I will definately be trying more of your recipes in the very near future.

    • amie-sue says:

      Thank you Shezzy for sharing. I am so happy that you like the recipe. :) As far as what type of spread to use on it… one super easy spread is plain ole coconut butter. Soften it a little and spread it on the bread. Heaven! Also you can blend Mejool dates in a food processor until it turns a creamy littler color. Spread on the bread! Or Raw Mascarpone Cheese would be amazing too. http://nouveauraw.com/raw-recipies/spreads-cheeses/raw-mascarpone-cheese/.

      How is that for a start? Have a blessed weekend, amie sue

  3. Sandie says:

    Hi Amie-Sue,
    Just bought my dehydrator and this was the first recipe I tried. LOVED it!!
    Was gobbled up in one day. Thanks so much for all your wonderful recipes. I look forward to trying many many more.

    • amie-sue says:

      Good evening Sandie… I am so glad that you “broke in” your new dehydrator with this recipe! I am thrilled that you loved the bread. This week I am working a few new bread recipes… fingers crossed. What machine did you get? Blessings, amie sue

  4. gema says:

    Hi Amie Sue, is there a substitute for psyllium power? Why is it used for? I will try this bread with my new Excalibur this week…

    • amie-sue says:

      Hello Gema,

      I use psyllium for texture, it gives it a spongy texture which is great for raw breads. It is also a binder to help hold ingredients together. If you don’t want to use it you can use ground flax or chia seeds in its place. Yay! for the new dehydrator. :) Have fun with it! amie sue

  5. Karalee says:

    I LOVE this bread!!! It has been such a blessing to find your website and try some new recipes. We also love the raw banana bread toast sticks. The caramelized onion bread is next! Haven’t had breads in so long…this is so fun. Thank you.

    • amie-sue says:

      Thank you Karalee… I LOVE all the raw bread recipes on my site. Darn addicting in fact. hehe Thank you for letting me know. Have a wonderful day, amie sue

  6. Rick Theirrien says:

    Hi amie-sue. I want to try some of these breads and crackers. Is there a substitute for the “almond-pulp” that I could use?

    • amie-sue says:

      Hello Rick… I really don’t have a sub for the almond pulp because I love the texture it gives to the bread. I have spent countless hours in the kitchen to get my breads to the texture and flavors that they are. You can always try nut flours but I can’t vouch for the end result. Have a great day, amie sue

  7. Jeani says:

    Hi, Amie-Sue ~’
    I have almond meal. How can I make “moist almond pulp” out of that? I have every thing else for this recipe.
    Thanks,
    Jeani

    • amie-sue says:

      Hello Jeani,

      You can’t make almond pulp from almond meal. Almost pulp is the by-product of almond milk so you are left with a very fluffy product that adds great “lift” to a recipe. Almond meal is just ground almonds so it has all the fats and fibers, making it much denser. You can use the almond meal in place of the pulp in this recipe but it will change the texture and become even more dense. I spend a lot of time developing recipes, aiming to find the right textures, flavors and nutrients so when I find something that works, I stick with it. You are welcome to experiment… great things can come from that. :) Have a great day, amie sue

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