Wednesday, February 12, 2014

Sweet Gluten-Free and Dairy-Free Pulp Bread Recipe

I have been juicing a lot lately and I am also a miser. I just can't bear the thought of throwing away the large quantity of pulp that if left over after juicing. So here is one of the ways that I came up with to use it.

I use this recipe for "sweet pulps", one that is more sweet fruits and veggies based as opposed to a more "green" drink, or my fav one that has cabbage in it.

This recipe is also perfect for a straight carrot or zucchini bread.

In a large bowl add
3 cups pulp from juicing (or 3 cups shredded zucchini or carrot)
1 cup Organic Cane Sugar
2/3 cup Grapeseed Oil (I find that grapeseed oil works best for GF baking, but olive oil will work well too)
4 organic eggs
2 tsp pure vanilla
1 Tablespoon Organic Molasses Unsulphured
Blend with hand mixer until thoroughly mixed.

Add in
3 cups organic brown rice flour
1 tsp sea salt
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 Tablespoon xanthan gum

1/2 cup chopped nuts
1/2 cup raisins

Stir until all ingredients are well blended. If adding nuts or raisins stir them in now.

Pour into a greased 9x5 loaf pan, or two smaller 8 inch loaf pans (greased as well), or greased or lined muffin tins. My batch usually yields 12 muffins and a small loaf.

Bake at 350 degrees for about 20-30 minutes for muffins, 50-60 minutes for small loaf pans and 60-80 minutes for a very large and full loaf pan. They are done cooking when the tops are starting to brown and a knife or toothpick inserted in the center comes out clean.

Let them cool on a wire baking rack for 10 minutes then turn out of pans.

Store great in airtight containers in the refrigerator for several days.

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