carrot flax bread
Submitted by Raven on April 22, 2007 - 8:41am
Servings:
8-10 slices depending on how big you make themI 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!
Preparation:
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.
Enjoy!
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5 reponses to "carrot flax bread"
1.
In some health food stores you can find organic raisans~ hope that help~
I'm so glad you all like the recipe!
2.
i did it this week and was delicious, but i soaked the flax seeds first in water and was much easier to form the "dough" in this way and skip the 8 hrs resting and i put some walnuts too...
3.
Thanks for sharing, Raven! I haven't seen raisins in a recipe yet. Are they considered raw? Does the box have to say Sundried or something?
4.
Just shape into bread sized pieces no more than 1/2 an inch thick and then dehydrate. I hope you like it!
5.
Can't wait to try this. I can imagine different variations on this. Do you shape into a loaf or just slice size pieces? Thanks for the recipe!