So, the only downside to juicing has been cleaning the big pile of pulp out of the juicer and throwing it away. For the most part, I just don’t have a choice. Fibrous kale particles, strawberry seeds, and apple skins are a recipe for disaster.
But the other day I made plain ‘ol carrot juice (for the Carrot Risotto recipe in Dirt Candy – aaaaamazing). And carrots are pretty harmless. They’re one of the first cooked veggies I was able to eat on a regular basis. So, how to use the pulp?
The popular and healthy carrot salads were obviously out. As was the idea of throwing it atop a salad. It soon came clear that I should perhaps have just mixed it into the carrot risotto for ease of use and maximum health. Because after that, it’s pretty much muffins, quick breads, and carrot cake. And while I love those, most recipes for carrot muffins etc. are extremely sugar dense.
With all that in mind, I found myself stuck with throw out the pulp or make bread.
So, I set about writing a bread recipe. I wanted it to be low on sugar, but still taste moderately sweet.
The catch? Because of the raw carrots I couldn’t taste test the bread batter.
Kevin was home to taste test it, but his reactions are often the following:
- It’s okay.
- Oooh, that’s really good! Yeah!
- Have you tasted this yet? (generally akin to yuck)
While I’ve learned the adjustments I usually need to get from “yuck” to “that’s really good,” I usually get to taste it to guess on the ingredients.
Which is why I was shocked when this turned out to be one of my favorite breads of all time!
I started out with no sugar for taste test number one.
Kevin: It’s okay.
Me: Does it need more sugar?
Added two tablespoons of brown sugar.
Kevin: It’s better.
Me: But not great?
Kevin: Not really.
Back to the kitchen. Contemplated adding more brown sugar, but then I thought about the different spices and flavors that usually imply sweetness or are just a little sweet. And then it hit me: vanilla. It would be a subtle but welcome addition, I thought.
Kevin: It’s good.
Me: But not great?
Kevin: It’s bread.
Me: Fair enough.
Kevin doesn’t like bread or muffins very much.
I put it in the oven and figured it would be good enough. I was shocked when I fell in love with it. I don’t even put butter on it at this point. I’m just snaking slices every time I feel a little bit hungry.
Thank goodness Kevin doesn’t like bread very much.
Carrot Pulp Muffins
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/3 cup butter, melted and cooled
1 cup milk
1 tsp. vanilla
1/2 cup carrot pulp, tightly packed
Preheat oven to 375. Grease a loaf pan. Mix flour, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk together egg, butter, milk, and vanilla. Add wet ingredients to flour mixture, mixing until just combined. Fold in carrot pulp. Bake for 40 – 5o minutes, until knife inserted in center comes out clean.