Carrot Walnut Bread (or how to use the pulp from your juicer)

Slices of Carrot Walnut BreadI did it!  I actually made a recipe that I pinned to one of my Pinterest boards!  Based on a non-vegan recipe by Try Anything Once my version uses whole wheat flour, chia instead of eggs, and most importantly, the bounty of finely shredded carrots from my juicer.  I hate composting that beautiful stuff!  The resulting loaf is light and full of fall flavors.  Omit the spices and orange zest for a fantastic sandwich bread.

Couple of things:
You know Bex of Vegan Sparkles, right?  Well, this talented bundle of joy and sunshine has just published an e-book called Eating for Energy: Awaken Your Sparkle.  It is absolutely gorgeous and is packed with tips and recipes to restore health and vitality.  I’m thrilled to own a copy.  Please take a moment to check out her book and her website.  Congratulations, Bex!

Yo, VVP bloggers!  Most of you have probably already received a gentle reminder email from either me or your course mentor.  We’re getting close to Go Time and I need your permalinks/shortlinks.  Need buttons/badges for your blog?  Want to get a sneak peak at which blogs comes before yours?  Don’t know at what time to schedule your post?  All is revealed – please read my reminder post from yesterday on the Virtual Vegan Potluck blog!

Carrot Walnut Bread
Serves 16
Put the carrot pulp from your juicer to delicious use with this hearty wheat bread that is flavored with orange and cinnamon, ands studded with walnuts.
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Prep Time
1 hr 20 min
Cook Time
40 min
Total Time
3 hr
Prep Time
1 hr 20 min
Cook Time
40 min
Total Time
3 hr
150 calories
24 g
0 g
4 g
4 g
2 g
49 g
16 g
4 g
0 g
2 g
Nutrition Facts
Serving Size
49g
Servings
16
Amount Per Serving
Calories 150
Calories from Fat 38
% Daily Value *
Total Fat 4g
7%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 16mg
1%
Total Carbohydrates 24g
8%
Dietary Fiber 1g
6%
Sugars 4g
Protein 4g
Vitamin A
12%
Vitamin C
5%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/4 cup non-dairy milk
  2. 1/4 cup + 1 Tbsp. orange juice
  3. 1/4 cup pure maple syrup
  4. 1 tbsp. chia seeds mixed with 3 Tbsp. water
  5. pinch salt
  6. 2 1/4 tsp. yeast
  7. 1/2 cup finely shredded carrots
  8. 2 Tbsp. coconut oil
  9. 1 tsp. cinnamon
  10. zest from 1 orange
  11. 1 cup whole wheat flour
  12. 2 cups bread flour
  13. 1/2 cup walnuts, chopped
Instructions
  1. In the bowl of a stand mixer, combine the non-dairy milk, orange juice, maple syrup, chia seeds + water, salt, and yeast. Stir a few times and then let sit until the yeast becomes frothy.
  2. Add the carrots, coconut oil, cinnamon, zest, and flours and using the paddle attachment, stir the dough until it just starts to come together. Switch to the dough hook and mix for about 6 minutes, or until the dough is slightly tacky. Add the walnuts and mix until they are well-incorporated into the dough.
  3. Place the dough in a large bowl that's been lightly coated with oil. Cover and let rise for a couple of hours.
  4. Lightly spray an 8-inch loaf pan with oil. Gently punch down the dough and place it on a lightly floured surface. Divide the dough in two and roll each piece into a rope of about 13-inches. Twist the two ropes together, pinch and tuck under the ends. Place the dough into the prepared pan and let rise for another hour or so. The dough should rise about 1-inch above the top of the pan.
  5. About 30 minutes before the end of the rise time, heat the oven to 350-degrees F. Place the pan in the oven and bake for 35-40 minute. The top should be brown and the bottom of the loaf should sound hollow when tapped. Remove the loaf from the pan and place it on a wire rack.
  6. Let the loaf cool completely before slicing and serving.
beta
calories
150
fat
4g
protein
4g
carbs
24g
more
an unrefined vegan http://anunrefinedvegan.com/

Carrot Walnut Bread An Unrefined Vegan

38 thoughts on “Carrot Walnut Bread (or how to use the pulp from your juicer)

  1. * Vegan Sparkles *

    Oh I LOVE delicious ideas on how to use juice pulp, and thank you SO much for the beautiful shout out, Annie! You are so gorgeous and have been such an inspiration to me on my vegan & health journey. Oh and I will get onto my VVP link right now!! 🙂 xxx

    Reply
  2. tearoomdelights

    I love your breads and this one looks superb. Carrots and walnuts sound like a wonderful combination to me, and it’s so satisfying when you can use up extras that would otherwise go to waste. Great job!

    Reply
  3. janae @ bring joy

    Gorgeous bread–I love anything carrot-y & walnut-y 🙂

    (And, I haven’t recieved any emails about the VVP, which is starting to freak me out because I’m a little intimidated by the whole process & not quite sure what I’m doing as this is my first time. I’d love to be in the loop. Puleeze, pretty please email me with the info. Thanks! ox)

    Reply
  4. Brittany

    Oh man, I get such a high converting Pinterest recipes in to my own. This looks wonderful!! Also, I am buying ingredients/making me VVP dish today and tomorrow! I’ll send the link your way as soon as I am done! SORRY for the later arrival to the party!

    Reply
  5. rebeccajanearmstrong

    this sounds AMAZING. I’ve been getting right into using my juice pulp at the minute- creating some crazy flavourful wraps. Think i’ll have to try this recipe with my magic gluten free dough. And i’m all set for VVP so excited xx

    Reply
  6. narf77

    Another Annie post full of possibilities…I wonder what celery pulp and beet pulp would do to a loaf? I wonder if you saved the pulps (i.e. spinach, beet, carrot) and then kneaded them into individual batches of dough and then plaited the results? Cheers for this gorgeous looking bread recipe Annie. It looks delicious, moist and frugal, my 3 favourite things 🙂

    Reply
      1. narf77

        I’m not clever!…I was just riffing with your theme… sort of Jazz fusion with the recipe…a bit of scatting with the pulp…becoming one with the creative recipe muses 😉

  7. Richa

    i know right. why waste all the delicious pulp. if i was juicing i would be putting pulp in my breads. anyway i bake so many 🙂 this one looks beautiful! and thank you for the gentl reminders 😛

    Reply
  8. sarah@thesweetlife

    I have a pinterest board labeled “to veganize” and i pin everything that I want to be eating that isn’t vegan. I think I’ve made one things so far…but the intention is there 🙂 Glad you tried out this bread. It looks amazing!

    Reply
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