Today’s dessert recipe is for the juicers among us. You know that leftover carrot pulp? You no longer have to throw it away (or compost it or feed it to your chickens). Now you can turn your carrot pulp into a lovely quick bread, Carrot Pulp Bread. This recipe comes to us from Naomi at Straight Into Bed Cakefree and Dried. Naomi made this recipe with almond flour, but says that it can be made with any nut flour, sunflower seed flour, or coconut flour. The amount of sweetener used will determine whether this bread has a sweeter flavor or is more savory. The addition of various nuts and/or raisins will also change the flavor profile of this bread.
As Naomi says, “Because nut breads have a tendency to be amazingly rich, using this pulp does lighten them and moisten the crumb—without the extra moisture that plain grated vegetables bring. And all the moisture you extract to get this useful pulp can be sipped even more joyously in the knowledge that a great slice of toast is in the pipeline.” This is a gluten-free recipe that’s also grain free, primal, and SCD. If you don’t juice, you might find someone who does and make a new friend. You can promise to share some of this Carrot Pulp Bread with them!