Monday, January 19, 2015

juice pulp + chia loaf

I haven't really thought of a more clever name for this loaf, so if anyone thinks of one, let me know!

I have always wanted to find a use for all of that pulp from the juicer. I don't juice too often anymore, but it is a nice way to use up extra produce left in the fridge from last week's farmer's market! And now I can use the pulp too! I think that pulp from just about any juice would do, my juice was beet, carrot, apple, ginger, and turmeric. But a green juice pulp would make a fun loaf too! Just save the pulp in a container in the fridge if you aren't making it right away, it will be good for a couple days.

  • 2 cups whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/3 cup oil (veg or coconut)
  • 1/3 cup maple syrup
  • 1/3 cup almond or coconut milk
  • 1 tsp vanilla
  • 3 Tbsp chia seeds mixed with 1/3 cup water
  • 2 cups juice pulp

Preheat oven to 350 degrees F, line loaf pan with parchment paper or grease with oil. In a small bowl whisk together the chia seeds and water until set, about one minute of whisking, set aside. Sift flour with other dry ingredients into medium bowl. In a larger mixing bowl, combine oil, milk, maple, vanilla, chia gel, and juice pulp. Fold dry ingredients into wet, mixture should be very thick and gooey! Transfer to loaf pan and press to flatten. Bake for 45-50 min.

I added the juice pulp one cup at a time, it seemed to have a marbling effect on the bread, which was really nice since there were so many flavors! We have now been eating this loaf for a couple days and it is good cold or toasted! 

... with tea, of course.

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