Raw sandwich with vegetable pulp and chia bread

What can you do with the pulp that piles up in the juicer after a carrot and celery juice? This raw bread is the best answer. Mixed with chia and flax seeds, a little tamari and coriander, it forms a dough that dries into dense slices, slightly crisp on the surface. All that is left is to fill them with fresh vegetables to make a real sandwich, which travels very well in a lunch box.

Ingredients

Raw bread

• 500 g carrot and celery juice pulp, firmly packed
• 120 g ground chia seeds
• 60 g ground flax seeds
• 2 to 3 tablespoons tamari
• 2 teaspoons ground coriander
• black pepper, to taste
• 80 to 120 ml filtered water
• 80 g whole chia seeds

Filling

• avocado, sliced
• cucumber
• tomato
• raw beetroot, thinly sliced
• lettuce leaves

Method

1. In a food processor fitted with the S-blade, blend the pulp with the ground chia, flax, tamari, coriander and pepper.
2. With the motor running, add the water little by little until you get a thick, sticky dough that is still easy to spread.
3. Work in the whole chia seeds with a few pulses.
4. Spread the dough on a non-stick dehydrator sheet, mark out the slices with the back of a knife and dehydrate for 5 to 6 hours at 46 °C.
5. Flip the dough using a second tray placed on top, remove the sheet and continue for 4 to 5 hours, until the slices are dry.
6. Fill two slices with vegetables to make each sandwich.

Tip

Cut the same dough into small squares instead of slices and you get crackers for aperitif time. The slices keep for a week in an airtight container; fill them at the last minute so they do not go soft.

FAQ: your questions about raw vegetable pulp bread