Tuesday, January 8, 2013

A yummy way to use that juicer pulp

The one thing I dislike about juicing is the pulp. What do you DO with it? Especially if you're making a lot of juice, that leads to a lot of pulp... I have fed a lot of it to our vermicomposters, but while that's useful it still seems like a waste. Enter light-bulb moment, and some inspiration from Hillbilly Housewife... this turned out to be really good! I didn't have any white flour, just multigrain bread flour, and it still turned out (I used just one cup instead of 1 1/3). I also used pre-mixed gingerbread spices instead of cinnamon and cloves. I would (and will) definitely make this again. Sorry for the lack of photo - I have misplaced the charger for my camera battery. :/

Juicer Pulp Sweet Bread

1/2 cup sugar (white or brown)
1/4 cup milk
1 egg
2 Tbsp vegetable oil, mashed banana, or applesauce
2 Tbsp honey
1 tsp vanilla extract (or lemon or almond)
1 tsp ground cinnamon
1/2 tsp ground cloves
1 1/3 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 1/2 cups pulp from juicing

Preheat oven to 350. Grease a loaf pan or small cake pan; set aside.

In a medium bowl, whisk together the sugar, milk, egg, oil (or banana or applesauce), honey, vanilla (or other) extract), cinnamon, and cloves.

In a large bowl, stir together the flour, baking powder, baking soda, and salt. Add the milk mixture, then the pulp from juicing. Stir with a wooden spoon until combined, but do not overmix.

Spoon the batter into the prepared pan. Bake for 35 to 45 minutes or until a knife inserted into the center comes out clean. Cool in the pan for 10 minutes. Remove the bread from the pan and cool on a wire rack or cut your cake into pieces. The cake is especially nice with cream cheese frosting! Enjoy!

Add 1/2 cup cocoa powder to the dry ingredients for deliciously moist chocolate bread!

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