carrot bread

by Kristina Sloggett

in baking,daily juice,Gluten Free,recipes,Vegan

I’m going to acquire a nice tan color if I keep eating this many carrots…

After juicing this morning, I saved the carrot pulp.

Bright and beautiful!

Every time I clean my juicer I think about the pulp and what I could do with it. I think this is a good start!

carrot bread

1 cup oats (Bob’s Red Mill gluten free)
1 cup brown rice flour
1 1/2 teaspoons baking powder
2 teaspoons cinnamon
2 cups carrot juice pulp
1 banana, mashed
1 egg (Ener-G replacer)
1/3 cup agave

Mix oats, flour, baking powder and cinnamon. In separate bowl, mix carrot, banana, prepared egg and agave.

Combine with dry ingredients until incorporated. Pour into prepared loaf pan. Bake @ 350 for 50-55 minutes.

This bread has a warm spiciness from the cinnamon. It has a nice crunch with a soft delicious center.

I’m happy with how this loaf turned out, and as I am juicing every day, I will be saving more pulp and experimenting more! I have some fun ideas…

If you juice, have you ever used the pulp?

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