Carrot Flat Bread


This is most likely the only recipe I make at least once a week. It’s the one recipe I wish I could package and sell. Being gluten-free, it’s tough to find bread; it’s either not very good, or it’s very expensive.
Around the same time that I went gluten-free I also became very interested in juicing. I had done a lot of research on health benefits of vegetable juice. Eating raw vegetables is very good for you but it’s hard to get all the fiber. Juicing is a good way of making sure you get
all the nutrients you need. Once I got into juicing, I realized that I had tons of extra pulp,
and started to learn how to make really creative recipes using all the different pulp. Carrot pulp can be used like any flour.
My carrot bread is great to keep on hand. I freeze it. Whenever I want some, I just heat it for a few minutes in the oven. It’s great with lunch meats

2 cups Carrot pulp
1 egg
1 tablespoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
Half cup Quick oats
Half cup almond milk
Half cup rice flour (brown or white)

Juice about 2 pounds of carrots to get two full cups of pulp. Add the rest of the ingredients to the pulp and stir very well. Spread the mixture out on a baking pan (see picture below). Bake for about 30 minutes at 350 degrees.
Remove from the oven and allow to cool for at least an hour. Once cooled, cut into approximately 8 pieces to make for sandwiches. I often freeze a lot of what I make by wrapping it with wax paper, stacking it in a Tupperware and put it in the freezer.
Give it a try and tell me what your favorite toppings are. I think .

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