This is very different from the carrot bread recipe. It utilizes similar ingredients but it a transformed way.
This is a side dish, a meal, not a dessert. A healthful item to be enjoyed as a main or with a meal. It is rustic and nourishing.
+ 1 cup raw Sunflower Seeds
+ 1/2 cup Flax Seeds
+4 tbsp Phsyllum Husk
+ 2 tbsp Chia Seeds
+ 4 tbsp Coconut Oil
+ 1.5 cup Fresh Juice: carrot, ginger, turmeric, apple, orange
+ 3/4 cup Pecan, pieces
+ 2 tbsp Honey
+ 2 Carrots, shredded
+ 1 tsp vanilla extract
+ 1.5 cup Rolled Oats
+ 3/4 cup Coconut Shreds, unsweetened
+ 1 tsp salt
+ 2 tsp Cracked Black Pepper
+ 2 tsp Fresh Thyme
Mix all the dry ingredients (oats, seeds, nuts, phsyllium, coconut, seasonings). Separately, combine all the wet ingredients (melting the coconut oil with the honey). Stir the wet and dry mixes together until the liquid is well dispersed. The mix should be 'wet' but not like a batter. Let the mix sit, covered, for 1 hour. Stir in the shredded carrot. If the mix is too dense, add a touch more water. Let sit another 2 hours (or more).
Prepare a baking loaf pan with parchment. Press the mixture inside, making sure to firmly pack it down.
Bake at 350 for 40 minutes. Remove from the oven and flip the loaf onto a metal rack (directly on the oven rack or I use a cookie drying sheet) and return to the oven to cook, uncovered, for an additional hour. Let the loaf sit and continue to dry out in the after turning off the oven. I find it is best to wait a few hours or even next day before slicing.
If you can't do your own fresh juice, buy a juice since they are now everywhere. Choose a flavor combination as similar to the above as you can, but if nothing else carrot and orange will work!