When you are gluten free and vegan, living in Costa rica without a stove and try and eat 80% raw AND have left over pulp from juicing you make raw carrot pulp bread. This raw bread is amazing and actually taste goods and stays together! No bread crumblies here!


1 1/3 cup raw carrot pulp

1/2 cup ground flax seed

3 Tbsp minced fresh basil

1 tsp olive oil

1 clove pressed garlic  *optional

pinch of cayenne pepper *optional

pinch of salt

1/3 cup water



Mix all ingredients in a bowl

Mix and squeeze with your hands until it sticks together in a ball

On a piece of wax paper or parchment paper spread out the “dough”

Take out a tray from your dehydrator and place the dough on it. Your bread should stay together for you to transfer it onto the tray.

Place bread in your dehydrator at 115F degrees

Let bread dehydrate for 1 hour. After 1 hour Transfer bread onto another tray by taking a separate tray and placing it over top of the bread and gently flip it over.

Dehydrate for another hour and flip bread over again.

Dehydrate for another 1-2 hours and POOF you have yummy raw bread!


Place the bread on a raised cookie rack to ventilate while baking at 200°F or the lowest temperature for 3-4 hours. If you want to speed up the process bake the bread at 300F for 15 minutes. Keep checking on the bread every 3 minutes until its dried out but NOT crispy.