Go Back
–+ servings
Sliced almond carrot pulp flatbread loaded with sprouts, avocado, cherry tomatoes, and cornichons — fiber-rich dehydrated raw vegan flatbread
Raw Food Feast Recipes by Mirjam Henzen

Almond Carrot Pulp Flatbread (Raw, Vegan, Oil-Free, Gluten-Free)

Think savory warmth, a hint of earthiness, and a chewy bite that holds up to whatever you pile on top. Coconut aminos, caraway, turmeric, and onion powder do the heavy lifting — almond and carrot pulp and golden flax give it body. Made from what your juicer and nut milk maker leave behind.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 9 hours
Total Time 9 hours 30 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: Raw Food Cuisine
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
 

Almond Milk Recipe
  • 1 cup almonds (120 g)
  • 4 cups water (1 liter)
  • 1 medjool date pitted
Carrot Juice Recipe
  • 35 oz carrots (1 kilo)
Flatbread Dough
  • 1 cup homemade almond milk (235 ml)
  • almond milk pulp
  • 1 cup carrot juice (235 ml)
  • 2 cups carrot pulp (200 g)
  • ½ cup blond flax meal (50 g)
  • 1 tbsp coconut aminos
  • 2 tbsp carob powder
  • 1 tsp caraway seeds
  • 1 tsp turmeric powder
  • 1 tsp onion powder

Equipment

Method
 

  1. Add 1 cup almonds, 4 cups water, and 1 pitted Medjool date to the Nama M1. In under two minutes you have the creamiest homemade almond milk ready. The leftover almond pulp goes straight into the food processor.
  2. Juice the carrots with a cold-press juicer. This will yield about 2 cups of carrot pulp and delicious carrot juice.
  3. Add all the ingredients, except the psyllium husk powder, to the food processor and blend into a smooth dough.
  4. Add the psyllium husk powder and mix briefly.
  5. Divide the dough into two equal parts and spread evenly onto two non-stick dehydrator sheets, about 1/4 inch / 0.5 cm thick. Shape with your hands or a spatula.
  6. Dehydrate at 145°F / 63°C for two hours.
  7. Flip the flatbread onto fresh dehydrator trays and carefully remove the non-stick sheets. Dehydrate for another 5–7 hours at 115°F / 46°C. The flatbread should be dry and pliable.
  8. Score each sheet into 4 equal pieces.

Nutrition

Serving: 1gCalories: 90kcalCarbohydrates: 14gProtein: 3gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 35mgPotassium: 490mgFiber: 8gVitamin A: 10000IUVitamin C: 7mgCalcium: 70mgIron: 2mg

Notes

This recipe comes together in about 30 minutes — and it gets even easier once you realize the M1 and your cold-press juicer both work hands-free. Load both machines and press start, then use that time to add the dry ingredients to the food processor. By the time your almond milk and carrot juice are ready, so is everything else. And you can start cleaning your nut milk maker and juicer while the food processor creates the dough. The result: 8 pieces of flatbread that keep in the fridge for at least a month. That's what I call a real win-win.
Both the almond milk and the carrot juice in this recipe come from dedicated kitchen tools. The M1 plant-based nut milk maker makes fresh almond milk in under two minutes — pulp included. For the carrot juice and pulp, the Nama J2 or the Hurom H320N are both excellent.
Use discount code RAWFOODFEAST to save on the Nama J2 or the Hurom H320N cold press juicer, the M1 plant-based nut milk maker, and all accessoires.
Store the flatbread in an airtight container in the fridge — it keeps for at least a month. It stays pliable when refrigerated — the psyllium husk is what keeps it that way.
This recipe uses 1 cup of almond milk from the batch you just made — the remaining 3 cups are yours to enjoy. Pour it over a chia bowl, blend it into a smoothie, or use it as a creamy base for dressings. Fresh homemade almond milk tastes nothing like anything from a carton — rich, naturally sweet, and full of flavor. It keeps in the fridge for 3 days, or freeze it in portions and pull it out whenever you need it.

Tried this recipe?

Let us know how it was!