Raw carrot cashew bread

March 10th, 2009 · Lisa · gluten-free, raw, Recipes, Snacks, sugar-free · Comments

I love playing with different ideas in my dehydrator especially when we are still dealing with frigid winter weather. Here in Toronto, local produce is still very limited. So, I am looking for lots of ways to use my organic, ontario carrots. Here is a simple option for a great snack that highlights the sweet carrot flavour. The basic recipe offers incredible opportunities for sweet and savory variations.

Raw Carrot Cashew Bread:
2 3/4 cups shredded carrot
1/2 cup raisins
3/4 cup cashews, soaked
1/2 tsp nutmeg
3/4 cup ground flax seed
1 tsp cinnamon
1/2 TB agave nectar
Water to blend

Directions:

Mix all of the ingredients together in a large bowl until they are well combined. Spread on a Teflex sheet. The dough should be about 1/4 inch thick. Heat in the dehydrator at 115 degrees for 6 hours. Flip the bread over on to the dehydrator tray and continue heating for 2-4 hours until you have achieved a flat-bread consistency (dry but still pliable).

This bread will last quite a while if you store it in the refrigerator.

Sweet, spicy and very satisfying!

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