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Lavender Elephant Signature- Up-cycle Carrot Bread

Updated: Dec 18, 2017

An environmentally friendly (and delicious!) carrot bread.

The term upcycling has become more popular in the past few years. Wikipedia defines Upcycling as "the process of converting waste materials or useless products into new materials or products of better quality or for better environmental value."


So how can we upcycle food?

During the summer of 2014 I started to enjoy juicing. I have tried many combinations and continue to enjoy fresh juice. After sharing my new passion with my mom and dad, I began to sense a bit of pushback. Mom was concerned about wasting all of the pulp. "Seems like you are throwing away money, when you only use the juice." So we set off to try to figure out how to use the pulp, after juicing.


Although it's a bit of work, it's worth the wait and the effort!  


So, you get up in the morning and you LOVE fresh juice! My favorite combination is carrot-apple and lemons. It's like having a fresh lemonade with a twist. 


I start by juicing 4-6 carrots. If they are larger, you can use a few less. Wash carrots thoroughly, peel and cut off top and bottom of carrots. Juice....After juicing, clean out pulp and place in storage container. No need to detail the juicer, move onto the apples next.


Wash 4 apples and slice using a core/wedger(do not peel). Make sure there are no seeds left, place in juicer...Remove Apple pulp and place in storage container-we will save the apple pulp for another blog! :)


Lastly, juice 2 large lemons or 3 small ones. Before juicing lemons, wash them well and take off just the edges of the rind.


(You can also shred the rind on all of the lemons and place the rind in a storage container. Lemon rind can be used in multiple recipes)


NOTE: I have used the lemon pulp with the apple, but you need to assure there are no lemon seeds in the pulp. In addition, it's a great flavor, but lemon skins can be tough, so use with caution. 


Lavender Elephant Signature Up-cycle Carrot Bread

Pre-heat oven 350 degrees

50-60 min

1 c carrot pulp

2 eggs

1/4 c melted coconut oil

1/4 c applesauce-unsweetened

1 1/2 t vanilla

1/2 c organic pure maple syrup

2 c gluten free flour*

1 t soda

1 1/2 t fresh ground cinnamon

3/4 t fresh ground nutmeg

1/2 c golden raisins


Combine carrot pulp, eggs, coconut oil, applesauce, vanilla, and maple syrup, mix well. Combine gluten free flour*, soda, cinnamon and nutmeg. Add carrot pulp mix to dry mix and stir until blended. Stir in raisins. Pour batter into greased 9" x 5" loaf pan and bake. 

If you are not going to enjoy within a few days, keep in refrigerator to maintain freshness.

*I use this blend: 1 c potato starch, 1 c oat flour (make sure its certified), 1/2 c almond flour, 1 t xantham gum. (from Gluten Free Goddess Blog)


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