There's nothing I love more than re purposing the delicious & nutritious pulp left over from making homemade juices or nut milks. It adds moisture and flavor to cookies, breads, granolas etc. Carrot/Ginger pulp is one of my all time favorites to add to breads... especially banana bread. The light sweetness of the carrot with the bite of the ginger makes for a really amazing addition to the standard nutty/cinnamon flavor of traditional banana bread and keeps this bread AMAZINGLY moist for days on end.
Obviously, carrot/ginger pulp isn't something that is always on hand. Feel free to make your own, without going through the juicing process, by grating 1 cup of carrot with 1 tablespoon of ginger. Another option is to skip the carrot all together and add another banana & 1/4 cup of almond flour or quick oats.
INGREDIENTS:
Wet ingredients:
2 large over ripe bananas
1 cup carrot ginger pulp ( from Rooted Red Juice recipe)
1/2 cup melted coconut oil
1/4 cup honey
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
1/2 cup almond milk (or plant/nut milk of choice)
Dry ingredients:
1 cup almond flour
1/4 cup quick oats
2 tablespoons ground flax seed
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/2 cup vegan mini chocolate chips ( optional)
crushed walnuts for topping (optional)
Preheat oven to 350 degrees.
In a medium mixing bowl, smash banana & add all remaining wet ingredients.
In a separate mixing bowl, combine all dry ingredients. Mix wet & dry ingredients together. Stir in chocolate chips if desired.
I used muffin tins ( you know, because portion control) but feel free to use a standard bread tin. Spray tins with cooking spray & spoon mixture in cups. If using muffin tins, fill about 3/4 of the way. The bread will not rise much. Top with nuts.
Bake muffin tins for 20-22mins. If using a bread tin, add another 10-12mins.
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