RECIPE: Vegetable Juice PULP (Carrot + Ginger) Loaf

DON'T THROW AWAY YOUR VEGETABLE JUICE PULP!

Yes vegetable juice's are amazing, but we always throw away the pulp. Did you know that the pulp is where all the fibre is at?! And it is this vegetable fibre that our Gut Bacteria (microbiome) LOVE to feed on. They break down this fibrous plant matter and turn it into essential nutrients that our body can use. 

So why not add this pulp to your baking and make a sweet or savoury loaf OR muffins. I love to juice carrots because they are extremely beneficial in helping detox within the liver, and seeing as my partner has been sick with the common cold, I have been juicing alot more ginger than normal. So with my left over carrot and ginger pulp, I decided to do some Sunday baking and make this Carrot and Ginger Loaf.

WET INGREDIENTS:

4x eggs

2x tsp vanilla extract

1/4 cup coconut oil

1-2 Tbsp Raw honey (depending on how sweet you like it)

 

DRY INGREDIENTS:

1 cup juice pulp (I used carrot and ginger)

1 cup almond meal

2x Tbsp flaxseed meal

3x tsp ground ginger or cinnamon (I used ginger)

3x tsp baking powder

Pinch-o-salt

 

METHOD:

Combine wet ingredients in one bowl. Combine dry ingredients into another bowl. Then combine both bowls together. Fill a loaf tin or muffin tray (filling mixture to the top of the muffin tray). 

Muffins: Cook 180degreesC for 20mins

Loaf: Cook 180degreesC for 30mins or until top is firm