RECIPE: Vegetable Juice PULP (Carrot + Ginger) Loaf

DON'T THROW AWAY YOUR VEGETABLE JUICE PULP!

Did you know that the pulp is where all the fibre is?! And it is this vegetable fibre that our Gut Bacteria (microbiome) LOVE to feed on. They break down this fibrous plant matter and turn it into essential nutrients that our body can use and benefit from. 

So why not add this pulp to your baking and make a sweet or savoury loaf OR muffins. I love to juice carrots because they are extremely beneficial in helping detox within the liver, and lately I have been juicing a lot more ginger than normal. So with my left over carrot and ginger pulp, I decided to do some Sunday baking and make this Carrot and Ginger Loaf. I love to have it with a spread of ghee or grass-fed butter, or even with homemade fermented coconut or dairy yoghurt

WET INGREDIENTS:

4x eggs

2x tsp vanilla extract

1/4 cup coconut oil

1-2 Tbsp Raw honey (depending on how sweet you like it)

DRY INGREDIENTS:

1 cup juice pulp (I used carrot and ginger)

1 cup almond meal

2x Tbsp flaxseed meal

3x tsp ground ginger or cinnamon (I used ginger)

3x tsp baking soda

Pinch-o-salt

METHOD:

Combine wet ingredients in one bowl. Combine dry ingredients into another bowl. Then combine both bowls together. Fill a loaf tin or muffin tray (filling mixture to the top of the muffin tray). 

Muffins: Cook 180degreesC for 20mins

Loaf: Cook 180degreesC for 30mins or until top is firm