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
- 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
- 3 cups oat flour (freshly ground in your blender!)
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- ½ teaspoon salt
- Preheat oven to 375F and oil the baking dish (larger loaf pan, round cake pan or whatever.
- 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.
- Next, mix the dry ingredients in a smaller bowl
- 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)
- 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.