I try to make the best of my juicing habits.  Last week I whipped up another one of my all time favorite concoctions: Carrots, Celery, Swiss Chard and a Fuji Apple.  My juicer leaves the pulp behind, so I wanted to test out another baking recipe and utilize the cup of remains somehow to maximize my juicing “mulch”, as my dad calls it.

I had some over-ripe bananas that I had set aside;  I had planned to make Banana Bread for my daughter with them, but I decided to go another way instead.  I did a quick search through my Pinterest pages and looked for some ideas.  I ended with a variation of another recipe that I had saved on my iPad and decided to give it a whirl.

I was delightfully surprised by how tasty the bread came out, so I figured I would share it with you all.

INGREDIENTS:

1 cup of veggie pulp

1/2 cup of Coconut Oil

1/2 cup of honey

2 eggs, beaten

1 teaspoon vanilla

1 1/2 cups whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1/2 cup raisins

DIRECTIONS:

Beat together oil and honey, then add eggs, vanilla and pulp

Sift dry ingredients then add to wet mixture

Stir in the raisins last

Bake in a greased 9″ loaf pan at 350F for 45 minutes

 

This recipe can be tweaked to your desired sugar needs.  If you prefer to use brown or white sugar instead of the honey, that would work.  And feel free to substitute all purpose flour for the whole wheat flour.  In fact, using whole wheat flour tends to make breads a little more dry, so I imagine if your substituted all purpose flour it would turn out much tastier. If you try it out, let me know how it goes.