Another juice pulp recipe: Bread

The homestead has had a bit of a juice pulp surplus as of late, mainly because I've been holding off on the chip making to look for more ways of putting the pulp to good use. As I've scoured the net for more juice pulp recipes, I've come across quite a few bread recipes, and so was curious to give it a try myself. I found this recipe from the Milk From The Morning Cake blog. All in all it was a pretty painless process, and was ready to enjoy in about an hour. Since I've been avoiding sugar, I left out the honey/sweetener, and did not find it to be lacking in the slightest. I love the spice flavor with the cinnamon and nutmeg, and in many ways it reminds me of my mom's zucchini bread. Quite delicious, it may be one of those recipes we need to add into the regular rotation. The biggest takeaway for me though, was the prep tip of lining the bread pan with parchment paper. A simple thing I know, but made all the difference in the world when it came to removal. I had tried using various types of fat to grease the pan in the past like butter, coconut oil, olive oil, but the parchment paper definitely wins out.

One thing I'll be interested in trying in the future is a more savory version of the bread, something more akin to the pulp chip recipe I love so much. Perhaps mingling it with the wonderful savory waffle recipe. I could imagine this turning out to be some pretty awesome sandwich bread, or perhaps it would work best as a dipping bread (I love olive oil!)! Hmmm....sounds like a new recipe experiment!

I again found that mixing the eggs first and adding everything else to them worked VERY well!

Getting my hands dirty.

Success!

A little quick cinnamon butter and we're all good.

The Recipe

• 8oz juice pulp
• 6oz ground almonds (or ground cashews, hazels or sunflower seeds or coconut flour, I happened to use almonds)
• 2oz melted butter
• 2-4tsp honey (or maple syrup for non SCD and low fructose diets, can also be omitted if avoiding sugar all together)
• 4 large free range eggs
• 1 tsp bicarbonate of soda
• Juice of half a lime or a third of a lemon (I used a tablespoon of lemon juice)
• 1 tsp cinnamon
• Half tsp fresh grated nutmeg (I used dried, powdered)
• 3 tsp cider vinegar
• small handful of chopped walnuts, pecans or raisins (This is entirely optional, though I found the walnuts to be a wonderful addition. Leave out raisins for low fructose diets)

The Process

1. Preheat the oven to 350 degrees (F). Line a 1lb loaf tin with parchment paper, letting it hang well over the edges.
2. In a mixing bowl, stir together carrot pulp, ground almonds, melted butter, spices, bicarb and eggs.
3. In a small bowl or cup stir together, lime juice, vinegar and honey. Pour over the rest of the ingredients (adding the option extras if wished) and stir till well mixed in. Pile into the tin and smooth the top.
4. Bake for 50 - 70 minutes (mine was done in about an hour), until the top is golden brown and a toothpick comes out clean. Allow to cool in the tin for about 10 minutes and then gently loosen with a knife and lift out using the paper strips. Leave paper attached until completely cool and then remove carefully so as not to detach the crust. Slice and toast or keep in an airtight container for up to three days. Otherwise, slice and open freeze, storing in an airtight container in the freezer for up to three weeks.