RAW SANDWICH ROLLS

yield: about 15 rolls

12 c carrot pulp

7 c apple pulp

3 1/2 c psyllium husk

1 1/2 c flax meal

1/4 c himalayan pink salt

7 c filtered water

Combine all ingredients, except water, in large bowl. Mix lightly until uniform. Using a food processor, process in batches 3 cups at a time, adding water as needed. Form 2 1/2 c size rolls and press lightly onto mesh dehydrator tray. Dehydrate at 135 degrees* for 30 minutes, rotate tray and dehydrate another 30 minutes. Reduce heat to 110 degrees and dehydrate 8-12 hours or until outside of bread is slightly crispy and interior is soft and spongey.

*CHEF’S NOTE* Dehydrating at a higher temperature for a short time in the beginning will prevent fermentation. The actual food will never reach an internal heat past 118 degrees, as it will be releasing so much water content in the early stages of dehydration.

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