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!
Off White Living 