By Chef: Lisa Pitman
Posted: November 2, 2012
Sweet, spicy, and totally satisfying, this recipe for carrot cashew bread by Lisa Pitman makes a very yummy snack when the usual piece of fruit isn’t going to cut it. Try a slice with cashew or coconut butter and a drizzle of raw manuka honey. Plug in that dehydrator and have some fun with this recipe!
- 2 3/4 cups shredded carrot
- 1/2 cup raisins
- 3/4 cup cashews, soaked
- 1/2 tsp nutmeg
- 3/4 cup ground flax seed
- 1 tsp cinnamon
- 1/2 TB agave nectar
- Water to blend
1. Mix all of the ingredients together in a large bowl until they are well combined.
2. Spread on a Teflex sheet. The dough should be about 1/4 inch thick.
3. Heat in the dehydrator at 115 degrees for 6 hours. Flip the bread over on to the dehydrator tray and continue heating for 2-4 hours until you have achieved a flat-bread consistency (dry but still pliable).
This bread will last quite a while if you store it in the refrigerator.