YieldMakes 1 dehydrator sheet of thick bread, 2 dehydrator sheets of thin crackers
2 cup pumpkin seeds (soaked)
3 cup carrot pulp, (from juicing)
1 cup beet and celery pulp (from juicing)
25 olives (pitted)
1 cup fresh rosemary (3-4 long stems)
1 green bell pepper
1. Soak pumpkin seeds for 6 hours.
2. Process with enough filtered water to make it smooth.
3. Add in green pepper, pitted olives, and rosemary. Try with any mild veggies. The green pepper lightens up the flavor a bit (the olives and pumpkins seeds make it heavier).
4. Add in vegetable pulp.
5. When the mixture is smooth from processing, spread thickly (my preference) onto dehydrator sheet.
6. Dehydrate for 24 hours, turning over once.
Za's ThoughtsBy Za
Reminiscent of “real” olive-rosemary bread but pleasantly mild.
I made this because I am always looking for new ways to use pulp left over from juicing but also because I craved a very simple, mild-tasting bread/cracker raw-edible, one that I could nibble by itself or make into a bruschetta, or eat with a dip, versatile without being bland.
Since I used beet pulp, mine turned out a pretty terracotta color, which I find psychologically soothing.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note
Getting Protein on a fruit-based diet.ryanm47 - 5 hours 50 min ago
Wic LocsTrillMaxx - 2 days 19 hours ago
Is it normal to have random sleep problems?TammiTrue - 2 days 21 hours ago
Raw Community Liverpool UKHarmony1 - 5 days 7 hours ago
Eat a Ground Avocado Pit?jamesb1112 - 6 days 14 hours ago