Carrot Pulp Bread

We’ve been juicing a bit recently and thinking about whether we could use the pulp for other recipes. One thing we’ve been doing is soaking ground chia and flax seeds, mixing them with the pulp, along with some Himalayan or celtic sea salt, then drying them in the dehydrator to make crispy crackers. Note that these are only suitable in later stages of GAPS.

Then I went looking for GAPS friendly bread recipes and found this recipe. I was looking for a more savoury recipe, so made a few tweaks. I also made a bigger version. Here’s how it ended up.

  • 6 largish eggs
  • 1 tsp celtic sea salt
  • 3oz / 85gm melted butter (or mix of butter & coconut oil)
  • 12oz / 350gm / 2 tight packed cups carrot pulp left over from juicing (usually a little beetroot too)
  • 1.5 tsp bicarbonate of soda
  • 9oz / 255gm / just under 3 cups ground almonds (or ground cashews, hazels or sunflower seeds or coconut flour)
  • 1.5 Tbs cider vinegar
Turn on the oven to 175C and line a loaf tin with baking paper. Then just throw it all in the food processor, starting with the eggs and salt. Once they’re well beaten, add the other things in the order of the list, beating well after each addition. Once the baking soda and cider vinegar are in there, get it in the oven as quickly as possible as they will be working their rising magic. Bake for 50 to 60 mins on 175C. 
The first 2-3 times, I used ground almonds. Then last time I used raw cashews instead and that was quite different. The photo is the cashew version. Both versions were delicious.
Notes: I started off putting the tray of water in the bottom, but last time I didn’t and I couldn’t tell the difference. I haven’t needed to let it sit in the tin for 10 mins either.
Updated recipe (2016), with more variations, is here.