Carrot Juicer Pulp Bread

Ever since receiving a juicer for my birthday a couple weeks ago (thanks, boyfriend!) I’ve been obsessed. I’m not the type that juices every day (nor is that nutritionally beneficial to do so) but I knew I love it for the weekends: toss in a bunch of veggies to make something super nutrient dense and detoxifying. Not to mention, it’s helpful for when produce is about to spoil and you need to use it up all at once.

 

Carrot juice/ginger/turmeric juice is one of my favorites, so when I started making it I was inspired but how much pulp was left over and what to do with it. No need to just toss it in the trash! I saved my first couple batches of pulp for Michelle’s worm compost but then I decided to run with a carrot bread. The juicer already did the tedious work of shredding carrots so it felt like a no-brainer.

 

I made juice from five carrots, two inches of ginger and two inches of turmeric root. That pulp served as my base for this dairy free, gluten free, sugar free carrot juicer pulp bread

 

Here’s how it’s made:

  • 1 ¼ cup coconut flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • ½ lemon, juiced
  • 4 eggs, beaten
  • 3 tsp vanilla extract
  • 2 cups carrot juice pulp (or shredded if you’re not using a juicer)
  • 2 tbsp coconut oil, melted but room temp
  • 1 cup unsweetened almond milk
  • 2 tsp maple syrup
  • Chopped almonds to top to the bread, optional

 

Preheat oven to 350.

 

Mix dry ingredients. Mix wet ingredients without over-combining. (The carrot is fairly dry–it’s been juiced–so it’s ready to soak up the other wet ingredients.) Combine all ingredients together and pour into a bread pan. Option to top with chopped almonds.

 

Let cook for 35 minutes or until a toothpick comes out cleanly but the bread is still moist.

 

Eat and enjoy!

 

Some Notes

  • This bread isn’t super sweet (and that’s a good thing for your blood sugar) but I know there will be some out there who want it sweeter.  If you need to add more sweetness, go for more maple syrup or serve with dairy free yogurt and a drizzle of honey.
  • Feel free to adjust the spice per your juice ingredients. For example, if you go with straight carrot juice because you don’t have fresh ginger or turmeric, feel free to add these in dry spice form to the dry ingredients.

 

Ingredient Highlights…

  • Carrots are a sweet vegetable that are cooling, detoxifying with benefits for the eyes and liver. They’re high in beta-carotene and digestive absorption of this is increased when you pulp it or cook it.
  • Ginger is a warming digestive aid and turmeric is deeply anti inflammatory. (Both ingredients found in my carrot juice pulp.)
  • Coconut flour is a low carb, paleo flour that’s a great substitute for regular flour. The coconut found here and in coconut oil is anti microbial, anti bacterial and anti viral and is high in healthy, satiating fats.