Veggie Pulp Bread

Veggie Pulp Bread

Ingredients:
1 cup young Thai coconut meat
4 Medjool dates
2 cups veggie pulp
1 cup almond pulp (see for making Almond Milk)
½ cup flaxseeds, ground to a meal
2 tablespoons lemon juice

Directions:
Pinch or two of sea salt
Add rosemary, garlic, or any seasonings of choice
Water as needed
DIRECTIONS
Place coconut meat and dates in blender with ½ cup water (more if necessary to make a
smooth but thick mixture). Place remaining ingredients in a food processor and add the
coconut mixture. Pulse-chop until all ingredients are incorporated. Divide mixture in half
and shape into 2 loaves. In order for loaves to dry in a dehydrator, keep each loaf
approximately five inches long and three inches high. Round the top of the loaves.
Dehydrate on a mesh screen at 115 degrees for 15–18 hours or longer if necessary.
If using an oven, set the temperature to the lowest number possible, place loaves on a
parchment paper–lined baking sheet, and dry for five hours. Keeping the oven door ajar
will prevent bread from overcooking.
VEGGIE PULP CRACKERS
Moisture in pulp will vary depending on the juicer used. Some pulp can be extra wet
and others very dry. Adjust liquid in recipes as necessary.
INGREDIENTS
2½–3 cups juice pulp