RAW CARROT SANDWICH BREAD

For all you juicers, something to make with your left over carrot pulp

One of my favorite sandwiches from childhood was grilled cheese. Oh how I loved the sizzle of the fry pan, the crispy, buttery bread, and the stretchy yellow cheese. I was even one of those kids who liked the crust.

I’m not claiming to have the raw version of a grilled cheese sandwich. I just don’t think there’s any way to replace the real thing. But I do have a really awesome raw bread. And topped with one of my favorite cheeses, it hits the spot.

I love that this bread uses leftover carrot pulp. I rarely just juice carrots by themselves. So there may be a few flecks of apple and cucumber in there, but I try to pick out 2 cups of mostly orange pulp for this bread. If you aren’t a juicer, you can process some carrots finely and use that instead. You may need to dehydrate the bread a little longer as it will have more moisture.

Simply combine carrot pulp with a few nuts, seeds, and water, and spread the batter  onto 2 dehydrator sheets.

Dehydrate for 4 hours until the bread is firm enough to flip onto the mesh trays. Carefully peel the sheet off the bread and score with a knife creating 9 slices on each tray. Continue to dehydrate for 2-4 more hours.

If you dehydrate them too long they’ll be crispy like a cracker. But if you stay within the 2-4 hour range the bread should be soft and pliable.

My favorite filling for this bread is Valerie’s Vegan Smoked Paprika Cheese. It makes a great “cheesy” sandwich and is strong enough to handle a nice topping of vegetables.

Print friendly recipe

Raw Carrot Sandwich Bread

by Heather

Ingredients:

• 1 c. ground flaxseed
• 1/2 c. whole flaxseed
• 2 c. carrot pulp (carrot/apple pulp makes the bread sweeter)
• 1/2 c. pumpin seeds
• 1/2 c. sunflower seeds
• 1 tsp. sea salt
• 1 1/2 c. water

Directions:

1. Place all ingredients except for water in a large bowl and mix.

2. Slowly add up to 1 1/2 cups of water until the mixture becomes batter-like.

3. Allow the mixture to sit for 10 minutes so the flaxseeds begin to gel.

4. Divide mixture between 2 teflex-lined dehydrator sheets. Spread into a large square with the back of a spatula.

5. Dehydrate at 115 for 4 hours. Then flip the bread over onto the mesh tray and carefully peel away the teflex sheet.

6. Score the bread with a knife, creating 9 pieces of bread on each tray.

7. Dehydrate for 2-4 more hours until the bread is dry, yet pliable.

8. Divide into 18 bread pieces. Cool and store in a ziplock bag in the refrigerator.

Yields 18 slices of bread

Thanks, friends, for oooing and ahhhing and asking for the recipe. It forced me to go back and recreate this winner!

Readers, dish!

• How do you use your leftover carrot pulp?
• What are your favorite raw bread ingredients?
• What was your favorite sandwich from childhood?

This recipe was shared with Slightly Indulgent Tuesdays.