I made this bread just this last week and can’t get enough of it!!! A friend told me about it and said it was the best bread she had ever had and I agree!!! I am going to make a double batch today and freeze some for later~ its just that good!
8 cups of vege pulp left over from juicing/ alot of carrot works best
1 cup soaked raisen ( soak in 1.5 cups of water for 3 hours or so and save liquid)
1 cup ground flax seed
salt to taste
Add vege pulp to large mixing bowl, mix in flax seed. Then in a food processor or blender, blend raisens and their water till smooth. Mix into carrot, flax mixture. Kneed with hands. If mixture feels too dry and won’t come together add a little bit more water. Let stand covered on the counter for 8 hours. This will help it come together too.
Next, shape bread sized/ shaped pieces of bread on a cookie rolling sheet and then transfer to dehyrating trays.( shape about the size you want your bread to be because they won’t shrink much). Let dehyrate at 105 for six hours then flip them over and dehyrate for another six hours.