Hearty Carrot Bread with Chèvre

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

Ingredients

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

Instructions

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 🙂