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!<

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Pancake Tuesday!

It's Shrove Tuesday / Pancake Tuesday today!

It’s Shrove Tuesday / Pancake Tuesday today!

 

It’s Pancake Tuesday, Shrove Tuesday or Fat Tuesday … whatever ya wanna call it it’s fine by me! If you’re not familiar with it then just click on Shrove Tuesday & Fat Tuesday and the links will fill you in. As per tradition I made pancakes for my kids to enjoy this morning. I put together some super fast and easy pancakes while packing school lunches and getting my crew out the door on time. I made super Cinnamon vegan pancakes and Cinnamon & Blueberry pancakes as per my 9 year old’s request. When I’m in a big hurry (like today) I use a premixed flour pancake mix sometimes which contains healthy whole grains like brown rice, teff, spelt and quinoa flour. I like having a bag of the premixed flour handy but they sometimes contain sugar and I prefer sugar-free options. To sweeten my pancakes I’ve only been using sugar-free powder stevia and I love the results! I find the liquid stevia way too bitter in taste however so I stick to the powder form. That way the only sugar we are actually putting on our pancakes is the 100% natural Canadian maple syrup and the natural sweetness from the berries. I sometimes skip the maple syrup and just add a touch of pure organic coconut oil on top as an even healthier alternative … yea bring on the yummy good fats! Below is the in a rush on a school day recipe I used this morning 🙂

 

CINNAMON / BLUEBERRY CINNAMON PANCAKES

 

Ingredients:

  • 1 cup of your favourite flour mix
  • 1 tsp. aluminum free Baking Powder
  • 1/4 cup filtered water
  • 1/3 -1/2 cup unsweetened almond milk
  • 1 melted tbsp. of coconut oil
  • 3 packets of stevia
  • 3 tbsp. flaxmeal mixed with 9 tbsp. of water, let sit for a couple of minutes to thicken up
  • 1 tbsp. cinnamon, or to taste
  • 1 pint of blueberries, I usually save some for garnish on top
  • You will also need vegan butter or coconut to coat your pan for cooking

 

Method:

  1. Mix your flaxmeal with water and let it sit.
  2. In a medium-sized bowl add the flour, baking powder, cinnamon, and stevia. Mix well.
  3. Heat a frying pan with a vegan butter or coconut oil
  4. In a small bowl add the water, milk and the coconut oil and mix well. When adding the milk add in 1/3 cup and you can add more if needed afterward.
  5. Add the wet ingredients into the dry. Add in extra milk if you find your batter is too dry. Also add in the flaxmeal as well and combine. Don’t over mix however or your pancakes wont be as fluffy.
  6. Transfer the pancake mix to your preheated frying pan or griddle. They cook up fast so keep an eye on them.

 

NOTE:

  • As far as the blueberries go I usually add them in to my batter once I’ve made some plain cinnamon ones as some of my kids prefer them without the blueberries. Then I gently add the blueberries into the batter and cook up the rest.

 

*This recipe makes about 6 good-sized pancakes so I normally double it.*

 

Enjoy! 🙂

~ Chocolate Mousse Pie ~

Chocolate Mousse Pie!

Chocolate Mousse Pie!

This pie is so easy and fast to make so it’s now become my go to dessert. It’s made with simple ingredients that I always have on hand. To save time I usually buy a vegan already pre made graham cracker crust but a simple nut & date crust would also work really well. Depending on how sweet you like your desert you will need to adjust the agave/maple syrup to suit your taste. I’d like to try my recipe using stevia as a sugar-free alternative. When I do I’ll update you on how that turns out! It doesn’t hurt to try right? 🙂

*My apologies everyone. I posted the recipe originally without proof reading very well and I missed a crucial ingredient! THE DATES!!! Don’t forget those!*

Ingredients:

  • 3 large avocados
  • 1 cup unsweetened cocoa
  • 1/2 cup agave
  • 1/3 cup unsweetened almond milk
  • 1/3 cup pure maple syrup
  • 1  pre-made graham cracker pie crust/shell
  • 1/2 tsp. pure vanilla extract (optional)
  • 1/2 cup medjool dates

Method:

  1. Add the dates to a bowl and soak them in warm water for 10 minutes to soften up.
  2. In a food processor add the dates (pitted), avocado, cocoa, almond milk, vanilla, agave and maple syrup and combine very well. If you are finding it a bit too dry then add a touch more milk to the mixture.
  3. Add the mixture into your pre-made pie shell and smooth it out.
  4. Place in the fridge to set. I find that it is best to make it the day before so the chocolate moose firms up slightly. It’s easy to slice up once set properly.

*I add Christmas sprinkles on top during the holiday season which makes the pie look really nice. My kids also like to drizzle peanut butter on top of their slices which tastes amazing!*

Enjoy!

Christmas Chocolate Mousse Pie!

Christmas Chocolate Mousse Pie!

Chocolate Muffins with Mini Chocolate Chips!

Chocolate Muffins

My kids are really picky and I’ve made many chocolate muffins but this is the favourite in my house! So now that I created a recipe that’s finally a hit with everyone I’m sticking to it! No more playing around with ingredients anymore when it comes to chocolate muffins/cupcakes in my house! LOL These muffins are really fast to make and have very simple ingredients. Sometimes the simpler recipes create the best outcome!

I want to mention that depending on the flour that you choose to use you may need to use a little more milk in the recipe. If you find it a little too dry then add 1 tbsp. more milk at a time. I tried to cut the sugar down in my recipe but that didn’t work out so well with my taste testing crew over here. Ugh! So it’s best to use 1/2 cup for best results. In order to make myself feel better I only add a few mini chocolate chips on top of each muffin instead of adding them into the batter. I cut down on sugar in that sense and the kids didn’t notice. Hey sometimes you have to be a little sneaky if it’s for their best interest right? 🙂

Here is my super easy and kid approved recipe …

CHOCOLATE MUFFINS WITH MINI CHIPS

* Makes 12 Muffins*

Ingredients:

  • 1 1/2 cups flour, I usually use brown rice flour or spelt flour. I’ve also used a mix of regular unbleached flour and brown rice flour and it worked really well.
  • 2 tsp. baking powder
  • 1/3 cup veggie or coconut oil
  • 1/4 cup cocoa powder, you can add more if you like a stronger chocolate taste.
  • 1/2 tsp. pure vanilla extract
  • 3 tbsp. flaxmeal
  • 6 tbsp. water
  • 1 cup unsweetened almond milk. Depending on the type of flour you use you may need up to 1/4 cup extra as some flours draw in the moisture more than others.
  • 1/2 cup coconut sugar
  • Handful of vegan mini chocolate chips

You will need:

  • 3 mixing bowls: 1 large, 1 medium & 1 small
  • 1  muffin tin (for 12 muffins)
  • 12 paper muffin liners

Method:

  1. Preheat oven to 400 F
  2. Add your flaxmeal to a small bowl and add 6 tbsp. of water to it. Mix and set aside for a few minutes until it thickens up a bit.
  3. Line your muffin tin with paper liners.
  4. Add flour, baking powder, cocoa and sugar into the large bowl and combine well.
  5. In your medium-sized bowl add milk, oil, vanilla and flaxmeal mixture. Mix well.
  6. Add your wet ingredients into your dry ingredients and combine. Don’t over mix. Add in a little extra milk if needed.
  7. Scoop up the batter and fill up your muffin tin.
  8. Top each muffin with some vegan chocolate chips.
  9. Pop them into the oven for 20 minutes.
  • Once baked allow to cool off in the muffin tin. Transfer to an air tight container.

* If you wanted to make cupcakes with this recipe then just add the mini chips to the batter instead. Once baked allow them to cool off completely and then ice them. Place them in the fridge for a bit to allow your icing to set nicely*

Enjoy! 🙂

muffins