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!< 
~Vegan Mommy Dee~ 
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