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~ raw, vegan, gluten-free, nut-free, paleo ~
This recipe was inspired by a 20+ pound bag of carrots that carried into the house, plopped on the table, fell into the chair, and sat staring at it in pure exhaustion. With my hair matted to my face, dirt under my nails… I was plum tuckered out. You see, I had spent the day at my parent’s house, helping them harvest all of the root veggies out of their Alaskan-midnight-sun garden.
I know that you are feeling sorry for me… slave labor and all. (hehe teasing) But don’t let my moaning and groaning fool you. I LOVE, adore, and dig (literally) pulling up root veggies from the black tilled soil. While we work, play, and sleep, these hidden jewels are forming beneath our feet. Growing, expanding, creating a life source of nutrients. Now that is what I am talking about.
Anyway, a few hours later, I lifted my tired bones from the chair. Ok, maybe not hours perhaps it just felt like it… but I got up, took a shower, tended to my soil-packed fingernails, and spritzed myself with rose water. Feeling refreshing, it was time to brainstorm just what I was going to do with all those carrots that were patiently hanging out in the kitchen for me.
I had just completed a juice fast, so the first obvious thing that came to mind was juice. And that I did, and before I knew it, I had a massive bowl of carrot pulp. I don’t like to waste anything, so I decided that I needed to make a raw bread from it. Surely it would make a fantastic base for one. I was right.
When I began eating healthier, bread was definitely on the hit list of foods that I needed to figure out how to revamp into something full of life and nutrients. I couldn’t wait to test my “skills” and see what I could come up with. Much to my amazement, it turned into a huge hit… not only with myself but also with my husband and those I shared it with. That was in 2010, it is now 2016, and my husband just inhaled two sandwiches made from this recipe. It is still a staple in our kitchen.
This bread seemed to compliment every veggie that I threw at it magically. It’s moist, semi-spongy, full of flavor, and held together perfectly as we took bite after bite… leaving hind only a crumb… but then I snatched that right up. hehe
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