Will and I recently started juicing, and I really wanted to find a way to start using the pulp so that it didn’t go to waste. There’s a bunch of options out there which is amazing, but this one I loved because you could really use any type of pulp mixed with carrot pulp and it will make a great bread! In this recipe I used carrot and apple pulp, but feel free to experiment!
Ingredients:
1 1/2 cups carrot & apple pulp
1 medium carrot, grated (leave peel on if organic, peel if not!)
1/2 cup oil
1/2 cup agave nectar
2 flax eggs (1 tbsp ground flax seed + 3 tbsp water mixed and refrigerated for at least 15 minutes)
1 tbsp vanilla extract
1 1/2 cups whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 cup walnuts, chopped
1/2 cup dried cranberries
Directions:
Preheat oven to 350 F.
In large mixing bowl, combine oil and agave together and mix well. Add in flax eggs, vanilla, apple and carrot pulp, and grated carrot.
In separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, mix until blended, then add to dry ingredients mixing until smooth.
Add in walnuts and cranberries and fold into the mixture.
Pour into a greased 9″ loaf pan and bake for 45 minutes or until a toothpick comes out clean.
Let cool for 10 minutes before enjoying!
theveganlovers 