Hearty Carrot Bread with Chèvre

By Chef: Hannah Mendenhall
Posted: October 6, 2011 


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This Carrot Bread is very tasty with a bit of Chèvre spread.


Carrot Bread

dry ingredients:

  • 1 c buckwheat groats (soaked and dehydrated)
  • 1 c sunflower seeds (soaked and dehydrated)
  • 1 c golden flax seeds
  • 2 t cinnamon
  • 1 t salt
  • 1/2 t cloves
  • (or 1 T Frank’s Finest Autumn Dessert Blend)

wet ingredients:

  • 2 c carrots (cubed)
  • 1/2 c water
  • 1/2 c honey
  • 1/2 c walnuts (optional) (soaked and dehydrated)
  • 1/4 c olive oil
  • 1/4 c Irish moss gel


Grind all dry ingredients to a flour. If you have a high speed blender this takes seconds. Add flour to food processor. Blend wet ingredients thoroughly. It may take a few blend cycles to get all those carrots. Slowly pour wet ingredients into dry ingredients until combined and doughy. Using buckwheat flour, cover the bottom of a large mixing bowl, place dough in bowl, dust more buckwheat flour over the dough, and knead and shape into a loaf. Place the “loaf” onto a dehydrator sheet and dehydrate overnight at 105〫F. After about 8-10 hours slice loaf. Then separate loaf slices and continue dehydrating a few hours or until no longer doughy 🙂