RAW Carrot-Ginger BREAD

    This recipe is super easy and a great way to use the leftover veggie pulp from juicing. Depending on how long you dehydrate it for you can get a nice soft bread for sandwiches or a more cracker like bread that's great with dips or spreads.

What you'll need:
3 C carrot-apple-celery pulp from juicing
1/2 C dried currants (or raisins)
1/2 C ground flax seed mixed w/ 1/2 C water
3 inches of fresh ginger, peeled
2 T extra virgin olive oil
3/4 t himalayan pink salt (or sea salt if you're not as pretentious as me)

 

1. mix ground flax seed in water and let sit until goopy
2. puree veggie pulp in food processor until fine
3. add currants and ginger, pulse until there are no whole currants left
4. add flax goop, EVOO and salt, blend until smooth
5. spread mixture evenly on a parchment-lined dehydrator tray (or 2) with ~1 cm thickness
6. with a knife, score the mixture into sections slightly larger than the slices of bread you want (if you score all the way down to the parchment, the pieces will shrink apart from each other quite nicely)
7. dehydrate at 41 C for 4-6 hours, until the slices hold together enough to flip
8. flip each slice and dehydrate for another ~4 hours or until your desired texture (it also works okay if you dehydrate it overnight and then flip and dehydrate until the other side is dry to the touch)