CARROT/CUCUMBER BREAD

I’ve found another bread recipe. This one looks like easy and fast to make. I like easy and fast to make.  I found it at Hi-Rawkus a wonderful site that I don’t visit enough.

CARROT CUCUMBER BREAD
based on a recipe found at hi-rawkus.com

1 C carrot juice pulp
1/4 C cucumber juice pulp
1/2 C flax seed, ground
1 and 1/2 T dates, pitted and chopped
1 T raw coconut oil
1/2 t sea salt
1/4 C fresh water (optional)

  • In a food processor, thoroughly process carrot pulp, cucumber pulp, dates, coconut oil, and salt in a food processor.
  • Add flax seed and continue processing until a ball of dough begins to form.
  • If the mixture is too thick, incorporate some or all of the fresh water to help loosen it up.
  • On a teflex-lined dehydrator tray, spread the dough to about 1/2 centimeter to 3/4 centimeter thick.
  • Dehydrate at 105 degrees for 2 – 3 hours, or until dough is dry enough to be turned onto a mesh dehydrator sheet.
  • Score into bread slice-shapes.
  • Return the tray to the dehydrator and dehydrate for 3 – 4 more hours, or until bread is firm but flexible.
  • Remove tray from the dehydrator and separate bread slices.
  • Refrigerate finished bread in an airtight container.
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