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Raw Carrot Raisin Bread Recipe


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     Raw Carrot Raisin Bread

Category   Desserts - Breads
Sub Category   Raw
Servings   5 slices

1 cup carrot juice pulp
1/3 cup green pulp (celery or cucumber would be ideal)
½ cup ground flaxseed
½ tsp salt
1 tsp flax oil
¼ cup raisins, packed
1/3 cup water (if needed)

Begin by blending the first five ingredients in a food processor until well mixed. Add the raisins and pulse until they’re well incorporated.
Next, drizzle in water until the mix is clumping together – just as you would make any bread in a processor. Don’t use it all if you don’t need it – you don’t want an overly sticky consistency. (You could also do this by hand, it’ll just take some extra time.)
Roll the “dough” out onto a wooden board. You’ll probably need to oil the roller and board for this. Cut it into rectangles (mine yielded five sizeable ones).
Turn on your dehydrator, and set it to 115 degrees. Put the bread onto a Paraflexx-lined dehydrator tray, and place the bread in the machine. Dehydrate for about one hour, and flip the bread. Dehydrate for another hour and a half. Then, flip the bread again, and dehydrate for thirty-forty minutes, or until the bread has reached a consistency you like. Remove the bread from the dehydrator. If you’re not eating it right away, but it in an airtight container and store in the fridge (should keep a few days).

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