Simple, flavorful and nut free!
1 cup carrot juice pulp, tightly packed
1/4 cup cucumber juice pulp, packed
1/2 cup golden flax seeds, ground
1 and 1/2 tablespoon dates, pitted and chopped
1 tablespoon raw coconut oil
1/2 teaspoon Celtic sea salt
1/4 cup pure water (optional)
Blend the carrot juice pulp, cucumber juice pulp, chopped dates, raw coconut oil, and Celtic sea salt in a food processor until well mixed, pausing periodically to scrape down the sides and help the mixture turn over. Next, add the ground flax seeds and blend until a ball of dough begins to form. If the mixture is too thick, incorporate some or all of the water to help loosen it up. Place the dough onto a ParaFlexx-lined dehydrator tray and spread or roll it out to about 1/2 centimeter to 3/4 centimeter thick. Dehydrate at 105 degrees for two to three hours or until the dough is just dry enough to be flipped onto a mesh sheet. At this stage, you have the option of scoring the mixture into your desired bread slices and shapes. Continue to dehydrate the dough for another three to four hours or until it is firm but flexible, and then separate the bread along score lines. The finished bread should be stored in an airtight container and kept in the refrigerator. If you chose not to score the mixture midway through the drying process, simply cut it into manageable pieces once it is done.
Here it is again spread out at about 1/2 centimeter to 3/4 centimeter thick, pretty and ready for the dehydrator.
Notice the yummy speckles of nutrient-rich cucumber skin throughout!
And this is Carrocumber Bread at the completion of the drying process.
The pale orange color has deepened to a dark pumpkin and the bread has firmed nicely.
As you can see here, I chose to slice my bread after it finished drying.
I don’t mind the rounded edges. They taste good too! [wink]
Carrocumber Bread is very versatile for sandwiches and wraps. Try it with Pinoli Mayo and your favorite toppings (as shown in the first picture above). Enjoy a slice or two alongside of soup or salad. Use it for scooping up a savory or spicy dip. While it is pretty flavorful, Carrocumber Bread isn’t overpowering and will complement just about anything you pair it with. But don’t just take my word for it. Give it go yourself! [big smile]
A few tips…
In the list of ingredients, I noted 1 cup carrot juice pulp. One cup is equal to leftover pulp from juicing five to six large carrots. Carrots can grow pretty big and can vary in size from very small to jumbo. I’m referring to the large-sized carrots that you will most likely find sold in free-standing markets and grocery stores (see the second picture above).
In the list of ingredients, I noted 1/4 cup cucumber juice pulp. One fourth of a cup is equal to about half of one large cucumber. When juicing I like to use the flavorful garden variety cucumber with seeds (see the second picture above), but you can use any type of cucumber you prefer.
In the list of ingredients, I noted 1 and 1/2 tablespoon dates, pitted and chopped. One and a half tablespoon is equal to about one whole large date and half of one large date, or two medium dates, or four small dates. For this particular recipe, I used traditional medjool dates for their subtle maple flavor but just about any other date variety would work fine.
If your dates are not soft and pliable, you can soak them in a small amount fresh water, just enough to cover the dates, for fifteen minutes or longer until they plump up enough for ease in chopping and blending. If you store your dates in the refrigerator, they will become stiff from the cold but will usually soften up somewhat after being left out at room temperature for a while. If they still seem hard, then definitely utilize the soak method.
The ground flax seeds will soak up any liquid that is in the mixture. It is important that you have everything else thoroughly mixed before the ground flax is incorporated.
The flax seeds were measured before they were ground. The seeds can be ground in a spice mill, coffee grinder, or mini-prep food processor. I like to use golden flax seeds for their milder flavor, but brown flax seeds can be used as well.
In the list of ingredients, I noted 1/4 cup pure water (optional). Depending on your juicing method, you could end up with a rather soggy pulp or a semi-moist pulp. If your juice pulp ends up being more dry than wet, it may be necessary to add some additional fluid to the mixture to help with the blending process. If you decide that extra liquid is needed, first try only using half of the suggested 1/4-cup amount and then see if more is required. A somewhat dry and firm dough can be much easier to handle than one that is quite moist and really gooey. You will need to use your own judgement.
The dough can be spread with a spatula (as shown in the fourth picture above) or it can be leveled with a rolling pin. Since the dough will be a bit sticky, it would be helpful to use some type of reusable non-stick sheet (a ParaFlexx sheet would be good for this) on top of the dough to aid in rolling it out. Cool temperatures will create a more stiff and somewhat less tacky dough. You can refrigerate the dough for a short time prior to leveling it with a rolling pin. If you choose to use a spatula, it would best to keep the dough at room temperature for ease in spreading. I like to use a spatula, just in case you were wondering. [smiley wink]
The full character of this bread is best enjoyed when it is firm but flexible and not mushy in the middle. If you make the bread thicker than 3/4 of a centimeter, the dehydrating process will take much longer. A full six hours works perfectly for us, but you will need to determine what time scale is good for you.
Dehydrating times may vary, depending upon climate, how much liquid is in the mixture, how thick or thin the mixture is spread, etc. You may need to adjust the drying time accordingly. The suggestions listed above are average guidelines. After the first two hours, try peeling back a corner of the mixture. If it releases easily from the ParaFlexx sheet without breaking, then it’s time to move it to a mesh sheet. An easy way to do this is to first remove the ParaFlexx-lined tray with the mixture on it from the dehydrator and set it down on a countertop. Next, place a mesh sheet on top of the partially dehydrated mixture, and then put an empty tray on top of the mesh sheet. While securely holding both trays together, flip them over once and place them back onto the countertop. Remove the top tray, then the mesh sheet if you used one underneath the ParaFlexx sheet, and then slowly peel the ParaFlexx sheet off of the partially dehydrated mixture. Put the new tray back into the dehydrator and continue the drying process.
