Raw Carrot Sandwich Bread:


  • 1 c. ground flaxseed
  • 1/2 c. whole flaxseed
  • 2 c. carrot pulp (carrot/apple pulp makes the bread sweeter)
  • 1/2 c. pumpkin seeds
  • 1/2 c. sunflower seeds
  • 1 tsp. sea salt
  • 1 1/2 c. water


  • Place all ingredients except for water in a large bowl and mix.
  • Slowly add up to 1 1/2 cups of water until the mixture becomes batter-like.
  • Allow the mixture to sit for 10 minutes so the flaxseeds begin to gel.
  • Divide mixture between 2 teflex-lined dehydrator sheets. Spread into a large square with the back of a spatula.
  • Dehydrate at 115 for 4 hours. Then flip the bread over onto the mesh tray and carefully peel away the teflex sheet.
  • Score the bread with a knife, creating 9 pieces of bread on each tray.
  • Dehydrate for 2-4 more hours until the bread is dry, yet pliable.
  • Divide into 18 bread pieces. Cool and store in a ziplock bag in the refrigerator.

Yields 18 slices of bread

Source: Essential Living Foods


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