One-Bowl Juice Pulp Bread // Muffins Recipe

As with any new toy, the juicer has certainly consumed my attention this past week. And I'm already learning so much about certain fruits and veggies. Likes and dislikes. Opportunities to save and interesting flavor combinations. So far, I really like apples, romaine lettuce, carrots, and lemons + limes. They are all tasty, easy to clean, and yield a lot of juice.

The kale in this photo, on the other hand, probably gave up 2 drops of juice total . . . and mostly just ran through the machine into the pulp drawer. I don't think, necessarily, all kale in general is like this -- but ours was particularly dry.

Live an learn.

But I figured this folly was an opportunity to experiment with using pulp in fun ways. So, I made bread! And, then again today, I made this same bread recipe -- doubled it -- and baked muffins. The pulp gives baked goods flavor, any residual nutrients, and lots of fiber. This mix includes beets, carrots, oranges, limes, and celery.

(PS: Don't have juice pulp? Sub in shredded carrots, apples, or other fruits/veggies 1:1 ratio!)

(Also: I promise not all recipes going forward will involve juicing. But some will. I'm hooked!)


JUICE PULP BREAD/MUFFINS
(makes 2 loaves or 24 muffins -- use any pulp)

What you'll need . . .

• 3 cups white-whole wheat flour
• 1/4 cup flax meal
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• Heaping teaspoon ground cinnamon (or other spice)
• 2 cups (fluffed, not packed) fruit/veggie pulp 
• 1/2 cup olive or canola oil
• 1/2 to 3/4 cup unsweetened almond milk (or other milk, even water)
• 1/2 to 3/4 cup maple syrup (depending on sweetness desired)
• 1 teaspoon vanilla extract 
  

Method . . . 

1. Preheat your oven to 350 degrees F. If you've baking bread, lightly grease your bread pans; muffins grease muffin tins.
2. In a large bowl, combine the flour, flax meal, salt, baking powder, and cinnamon together. Then mix in the pulp and follow with the oil, almond milk, and maple syrup. 
3. Mix until just combined. Batter should be like normal quick bread or muffin batter, so if it is too thick, add more liquid -- milk.
4. Then divide into half for bread or portion out into individual muffin tins. 
5. Bake for 40 to 45 minutes for bread or 20 to 25 minutes for standard muffins.
6. Repeat with rest of batter -- bread is done when set in middle and lightly golden brown. 
7. Let cool before serving or storing in your refrigerator (or freezing!).

We made our bath of muffins this morning, and I'm happy to report that we have a great centerpiece for our breakfasts this week. Ada loves this bread. It's sweet without being overly so. The pulp really just injects it with flavor. Oh, and it goes great with . . . juice. So, more pulp.

What to do next?

Have you tried/made pulp bread, crackers, or other baked goods?


And don't miss our 90 healthiest recipes of 2013! Lots of delicious, wholesome foods for breakfast, lunch, dinner, and beyond. Includes both vegan and vegetarian recipes to please the entire family -- even toddlers!




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Planning Ahead: Homemade Pancake Mix

I eat vegan chocolate chip pancakes for breakfast almost every Sunday. And sometimes more often than that. Problem is, I always lose my recipe (I don't have a great storage system -- I pretty much scrawl recipes on whatever piece of paper is closest to me at the time). And I have a terrible memory, even though this particular mix is pretty basic.

So, every Sunday, I find myself searching through cupboards and drawers for that yellow piece of paper I've written it on. This weekend, I decided to change all that. I decided to plan ahead for a more delicious tomorrow.


To make your own vegan pancake mix is easy. Just find an airtight container, mix together the ingredients, and store. You will also want to place a sticker somewhere on your container with instructions (mostly how to add the wet ingredients). I suggest a sticker because it's one less piece of paper to have flying around your kitchen. But if you're better at remembering things than I am -- do what works best for you.

Otherwise, you'll defeat the purpose entirely.


What you'll need . . .

• 32 ounce (or larger) container
• 2 cups wheat pastry flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon sugar (I used Sugar in the Raw)

Method . . .

1. In a medium bowl, whisk together the flour, baking soda, baking powder, and sugar. Make sure it's well incorporated.
2. Pour it into the container and cover. Best to use an air-tight variety to ensure freshness.
3. Then make a sticker that says something like: To make a single serving, mix together 1/2 cup mix plus 1/2 cup soy milk and 2 teaspoons canola oil. Add vegan chocolate chips, if desired (yes, please!). Heat a pan over medium heat and add a splash of oil. Pour mix in 1/4 cupfuls and cook until browned on both sides.

And if you haven't already -- go check out this month's Blog Love Fest. It's a special edition because we're not only sharing the links in a list this month. We're creating a categorized blogLOVEroll. For all the gooey details, just visit the BLF post.


Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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