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Carrot apple beet ginger pulp bread

This carrot apple beet ginger pulp bread recipe is the perfect way to use your juice pulp. I was inspired to make this recipe after watching so much good fiber go to waste from my carrot apple beet ginger fresh juice recipe. I created it by substituting the banana out for juice pulp in my healthy banana bread recipe. It is also gluten-free because I used fresh ground oat flour instead of wheat flour. You can use just carrot pulp, or just carrot apple pulp. But I would try experimenting with multiple combinations. A little bit of beet and ginger give the bread a zing. This bread will come out moderately dense, slightly chewy, and delicious.

Recipe for carrot apple beet ginger pulp bread

wet ingredients:

  • 2 cups carrot pulp (if other flavorful pulps are mixed it even better – apple, beet, ginger, experiment with flavors. )
  • ½ cup coconut oil (the softer the better, but make sure it is not hot- you don’t want to cook the eggs)
  • ½ cup or less honey
  • 2 eggs (room temperature so the coconut oil doesn’t solidify)
  • 1 teaspoon vanilla

dry ingredients:

  • 3 cups oat flour (freshly ground in your blender!)
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 2 teaspoon baking powder
  • ½ teaspoon salt

Steps:

  1. Preheat oven to 375F and oil the baking dish (larger loaf pan, round cake pan or whatever.
  2. In a medium to large sized bowl, mix the wet ingredients (except for the pulp). First, add the eggs and beat, then the honey, the vanilla and then coconut oil.
  3.  Next, mix the dry ingredients in a smaller bowl
  4. Then, slowly add the dry into the wet and slowly add the 2 cups of the juice pulp (the batter will be thick and stiff)
  5. Place into the baking dish and bake about 25-40 minutes depending on thickness. Done when golden brown on top and knife comes out cleanish.
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