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Disease-Free Living Through Fitness and Nutrition

Recipes for those who wish to avoid salt/sugar/oils/flesh foods
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Brown Caraway Bread Recipe
by Elaina Love


  • 6 cups almond pulp (fluffy, not packed) This is leftover pulp from making nut milk.
  • 1 1/2 cup fresh ground flax meal, golden or brown
  • 1/2 cup carob powder
  • 1 tsp. Himalayan sea salt
  • 1/4 cup caraway seeds (more or less according to taste)
  • 1 cup olive oil
  • 1/2-1 cup sauerkraut (more for a more sour taste)

Makes 48 pieces

Mix the dry ingredients with your hands first, then add the olive oil and sauerkraut and mix well. Roll out 1/3 of the batter sandwiched between two 14"x14" flex sheets.

Use a rolling pin or olive oil bottle to flatten and even out the thickness.

Remove the top flex sheet and use a pastry scraper to spread the dough out to the edges of the sheet and make it square. Score the bread into 16 squares per tray (4x4), and then flip it onto a dehydrator tray with the screen in place. This means the tray will have no flex sheets on the top or bottom, just the screen and tray.

Dry for around 4 hours at 105 degrees. You will know the bread is ready when it is moist, and not doughy.

Store in a plastic bag or glass container in the refrigerator for 4-5 days, and in the freezer for 2-4 weeks. These will not stay fresh long at room temperature since they are not dried completely, but overnight should be okay.

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