wintertime cooking fun

We got into the holiday spirit last week with some juicing and bread making.  I enjoy finding creative ways to use the juicing pulp, such as to make carrot ginger bread, which is my new fav:

Bread recipe:

3 cups spelt flour
1 tsp baking soda
1 tsp each: cinnamon and nutmeg
1 cup unrefined sugar
1/2 tsp salt

Mix dry ingredients in a bowl and set aside

3 eggs
2 cups carrot pulp
1/2 cup blackstrap molasses
2/3 cup freshly juiced carrot juice (if there is a little ginger, even better)
2/3 cup butter or coconut oil

Mix wet ingredients, creaming eggs and butter first.  Add wet ingredients to dry and mix until ‘just mixed’.  Pour into 2-3 bread pans or cake pans and cook for 45 minutes at 400.  Serve with some powdered sugar or homemade whipping cream with orange zest on top.  SOOO good!

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