Many times when we are doing juicing demos out and about, folks ask me what to do with the juice pulp. At home, I usually compost it. Sometimes I use it to make soup stock Only the veggie portion, minus the cucumber). I started serving an apple carrot juice pulp bread at several events last year and folks started asking for the recipe. It was still in my head. Soooooooo, here it is finally!!!! Enjoy!!!
Apple Carrot Juice Pulp Bread
Juice enough carrots and apples and separate the pulp from the rest of your juicing ingredients over a couple days and save the pulp from them in the refrigerator. Be sure to core and seed the apples when you are going to use the pulp for bread or other goodies. Always try to use organic ingredients. Enjoy your juice.
Ingredients for the bread:
2 cups apple pulp
2 cups carrot pulp
2/3 cup coconut oil or almond oil
3 organic eggs
1 ½ cups organic wheat flour
1 ½ cups almond flour (or use 3 cups total organic wheat flour)
2/3 cup coconut flour
3 teaspoons baking soda
½ teaspoon sea salt
2 teaspoons baking powder
1 cup organic shredded coconut or 1 cup chopped raw, organic almonds
2/3 cup light, organic coconut milk
1 cup of local, raw honey
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger powder
Preheat oven to 325 degrees. Add sugar and eggs to the oil (coconut oil is solid below 76 degrees, so you may to heat it ever so slightly to melt it) and mix well. Add apple and carrot pulp and all wet ingredients. Mix well. Add dry ingredients a little at a time and gently mix until well incorporated. Do not over work the dough. Pour into 2 greased and floured loaf pans. Bake for 50 to 60 minutes until an inserted toothpick comes out clean. Do not over bake. Allow to cool in pans for 10 minutes on a cooling rack. Then invert pans and remove bread. Cool completely before slicing. This bread can be very wet due to the number of wet ingredients. Enjoy your bread as a snack, breakfast, or dessert. Refrigerate for up to a week.