Healthy Carrot Pulp Loaf

Have you ever thought to yourself “what a waste” after discarding your juicing pulp? I kept thinking that every time I tossed my pulp in the compost bin after juicing. I juice almost everyday so that’s a fair bit of pulp! I wanted to figure out some ways of using up that pulp. I’ve made a few things that worked fantastic and a few that were total flops. Somethings are a work in progress and that’s fine with me. Eventually I’ll get it right and I feel like I’m learning a lot throughout the process.

I wanted to share my healthy carrot pulp loaf with you all in hopes that you find it useful. I tried making this loaf a few times in different ways just to test out what worked better. We love to top a slice of this yummy loaf with some butter and gobble it up! You can totally make muffins with my recipe too if you prefer. I make muffins often and add some vegan mini chocolate chips to them. I use my ceramic muffin tin and that way I done have to use the paper muffin cups! I’m happy because it’s great for the environment, saves me money and saves my muffins from ending up into a crumbly mess. I bake mine for about 18 minutes but as every oven may vary a bit keep an eye on them. You may need to increase or decrease the time depending on your oven.

Now if only I could find a good ceramic loaf pan! I’m on the hunt for one. Let me know if you’ve bought one and what brand it is below in the comments. Thanks!

My followers across my social media showed interest in my recipe but I was still recipe testing. After trying it a few times and adding new ingredients to my loaf I’m finally happy with the outcome. So as promised, here is the recipe below. Enjoy!

For those of you that don’t juice don’t fret because you can totally make this recipe with grated carrots! Now go rock this recipe! Tag me in pictures of your awesome loaf or muffins. 😀

Things you will need

*Large mixing bowls

* 1 wooden spoon (or use your favourite baking spoon)

* 1 loaf pan (use whatever size you prefer for bigger or smaller slices) I prefer a smaller loaf pan myself

* Set of measuring cups and spoons

* Fork

Dry Ingredients

Cups flour of choice (I use brown rice flour a lot)

* 3/4 cup coconut sugar

* 1 1/2 tsp baking soda

* 1 1/2 tsp baking powder

* 1/3 cup hemp hearts

* 1/2 cup GF Oats

* 2 tbsp chia seeds

* 1 tbsp cinnamon

* 4 tbsp flax meal in order to make 4 Flax Eggs

* Pinch of salt

Wet Ingredients

*3/4 cup non dairy milk ( I like using almond or coconut milk)

* 1 large banana (mashed)

* 1 1/2 packed cups of carrot pulp from your juicer

* 1/2 cup unsweetened apple sauce

* 1/4 cup coconut oil

* 12 tbsp of water to add to the flax meal

  • Walnuts for topping (Optional)
  • To make 1 Flax Egg mix 1 tbsp flax meal with 3 tbsp of water and mix well. Allow to thicken for 3-5 minutes. In order to make this loaf you will need 4 flax eggs.

1. Preheat your oven to 375 F

2. Add your ground flax to a small bowl with water. Mix well and allow to sit for 3-5 minutes. The mixture will thicken up so you can use as an egg replacement.

3. Mix all the dry ingredients together in a large bowl.

4. Add all the wet ingredients to another large bowl and combine well

5. Add the flax eggs into the wet mixture and mix well using a fork

6. Transfer the wet ingredients into the dry and combine well

7. Line loaf pan with parchment paper

8. Add the mixture into the loaf pan and even it all out. Top with walnuts if your using them

9. Pop them into the oven and bake for 60 minutes

10. Check if your loaf is done by inserting a wooden scuwer into it or a tooth pick

11. Remove from oven and allow to completely cool before trying to slice it.

Note:

  • Cooking time may vary depending on the oven. Check your loaf at the 50 minute mark and decide if it needs more time like mine does.
  • If you feel like the top of your loaf is browning up too much then just cover it with foil and continue to bake it. I try avoiding foil and enjoy nicely toasted walnuts on top of my loaf. I’ve also moved my oven rack to a lower position which is a great alternative if I feel I need to.
  • I actually add more cinnamon to my loaf because I absolutely love the way it makes baked goods taste. I also think it helps add great flavour without adding more sugar to recipes.
  • I feel that 3/4 cup of coconut sugar is enough to sweeten this loaf but if your preference is sweeter loafs or desserts then I would say add more sugar to the recipe as desired.

I hope you enjoy this recipe as much as my family and I do!<

Advertisements

Happy Thanksgiving!

Happy Thanksgiving to my Canadian friends!!!

I hope everyone is having a great weekend! Enjoy your time with your loved ones and take a moment to reflect upon all your thankful for. I have loads to be thankful this year.

My amazing family who is always a constant support to me. My kids have been phenomenal for me as I heal after my surgery. They have helped with the baby and given me a hand for weeks. I’m a very lucky mommy.

I’m lucky to have a wonderful hubby who has basically been super daddy day and night tending to the little one. Life is starting to get back to normal now that I’m on the mend. This was just a reminder of what I already knew. My family rocks!

My friends are the kind that pretty much have become true family. Long term friendships are rare to have. I’m lucky enough to say they’ve known my friends since childhood and they still put up with me. 😉 When life gets tough and you start to loose yourself, friends like these lift you up and support each other.

What are you thankful for this year? Even if it’s not your Thanksgiving today, drop a comment below anyway. After all everyday is a chance to be thankful for something.

Now it’s time for me to go stuff myself silly with the family. Healthy choices of course for me. Well that is until the dessert comes out! LOL Today I will indulge in those goodies and not feel guilty about it. Tomorrow will be a new day where my nutrition will be on point and all will be well.

Life is about creating balance so you can truly enjoy it to its fullest!

Pretty Beetiful Juice!

I starting juicing last year and I can honestly say I can’t live without it now. I feel better overall by incorporating it into my diet. I have more energy, clear mind and my skin even looks healthier! I feel good about knowing I’m protecting my body from disease and that I’m supporting my body by providing instant nutritional content.

I tend to use beets in a lot of my juice because it’s very cleansing for the liver.I juice larger quantities because I make enough for my hubby and I to enjoy. You could reduce the quantities if your only making juice for yourself or take the extra on the go with you to enjoy. My 16 month old is also now drinking some as well which makes me thrilled. The only juice he drinks is the freshly juiced veggies that I make.

A lot of people have asked me if I could post my juicing recipes so I’ll be doing that from now on if people find it helpful. I also have a juicing group on FB that I post in and anyone who is interested is welcome to join in! Look up VeganMommyDee’s Juicing Crew.

Here’s my recipe for my latest juice that I posted today.

Pretty Beetiful Juice:

  • 2 Large Beets
  • 1 Large lemon
  • 1 bunch of kale
  • 4 Large carrots
  • 1 cucumber
  • 2 small apples

Chop up your veggies and fruit. Add the veggies in any order you like, pour your juice into a pitcher and give it mix. I tend to save some carrots for the end because it pushes any extra juice completely out of my machine. You can use any of your favourite apples in any of my recipes. I tend to use Granny Smith apples the most because they work so well with every veggie juice I’ve made.

Have a wonderful weekend everyone! Stay healthy!