Save your pulp from juicing until you have 8 cups. Do not use celery pulp (too stringy).
Blend together soaked raisins, veg juice and sea salt until smooth. Add this and ground flaxseed to your veg pulp now and knead mixture well with hands.
Let sit in bowl covered with a tea towel for 2 days. It will rise slightly.
After 2 days spread the mixture on a teflex sheet no more than 1/2 inch thick. Score into bread size pieces.
Dehydrate 105 degrees for 6 hrs, then flip and dehydrate bottom side for another 6 hrs. To do this, simply place empty tray on top of bread and turn the whole thing over.
This bread should be pliable and feel like bread. Separate pieces and wrap in cellophane. When stored in fridge, it will last ages.

I used only 1/4-1/2 tsp sea salt and it was enough. It’s soo filling, and you can top with anything (avo, tomato, lettuce, onion, etc, or your fav dip or pate! And soo guilt-free!! Wendy Rudell also mentions to be creative by adding your own spices, so I would love to hear other ideas for this recipe!