Carrot Bread

An entire ocean of joy reveals itself when you are grateful.

• 11 large carrots,
• 4 zucchinis, 2—3 small onions
• 800 grams of flaxseed
• 800 grams of sesame seeds,
• 400 grams of sunflower seeds
• 100 grams of raisins,
• 3 tablespoons of sea salt
• 2 tablespoons of oregano,
• 2 tablespoons of Herbes de Provence
• 1 liter of spring water

Preparation

• Peel the carrots, cut into smaller pieces, and in two batches blend with water,
• cut the zucchini as well, combine with the soaked raisins, salt, and a small amount of water and onions.
• All the seeds are blended into flour one by one and added to the vegetable mix, then spices are added, mix thoroughly.
• Spread parchment papers with olive oil, place a portion of the dough between two papers and roll it out. Of course, remove the top paper before placing it in the dehydrator.
• After about 2 hours, remove the papers completely and dry only on the trays. After about 6 hours, cut into pieces and continue drying.
• Raw bread should dry for about 10—16 hours at 41°C.
• This proportion was enough for a 9-tray Excalibur dehydrator. Sealed tightly, they can last about 3 months.

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