2 cups (480 grams) carrot pulp (from 3 pounds/1.3 kilograms orange carrots that have been juiced)
2 teaspoons granulated sugar
1 1/2 teaspoons Fox Spice (see below)
1 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
How to Make It
Spread the pulp evenly on a dehydrator tray and dehydrate at 125º to 135ºF (52º to 57ºC) for at least 8 hours, or until completely dry. You should get about 3/4 cup (53 g) of dehydrated pulp.
Transfer the pulp to a mortar and pestle and grind until you have the rustic texture of a fine breadcrumb. (A food processor will turn your breadcrumbs into more of a uniform powder.) Transfer to a bowl and add the sugar, spice, and salt and stir together.
Store in an airtight container indefinitely at room temperature. Stir in the olive oil until combined.