Having a bad cold weasel its way into the farm has left us a bit under the weather. Needless to say, our juicer has been quite busy the past several days. This afternoon as I pulled the catch container from behind the machine, I peered into it–what I saw was quite lovely. The pulp consisted of carrot, orange, lemon and ginger and in contrast to the cold, rainy day outside, it looked like a bit of sunshine brightening our kitchen counter. Even though I usually compost the makings of our juice, this golden delight looked too delicious to toss in the bucket. Instead, I threw together some ingredients, and a new recipe was born! [The gluten free version is in the works and will be posted soon!]
Growing Grace Farm’s Sunshine Bread
3 cups of flour
1 1/2 cups sugar
1 cup fat free/lactose free half ‘n half (I’m sure regular half and half or milk would be just fine too)
1/2 cup vegetable oil
1/2-1 cup carrot, orange, lemon, ginger pulp from juicer
1 1/2 tsp baking powder
1 1/2 tsp vanilla
zest of one navel orange
1. Preheat oven to 350 degrees. Prep baking pans (recipe makes 2 large loafs, 6 small loaves, or many muffins). I used nonstick bread pans and buttered the bottoms.
2. Put all ingredients in a mixer bowl–that’s the gift of this recipe–there’s no sifting, sorting, etc. Mix until all ingredients are well incorporated (at least 2 minutes).
3. Bake in oven and allow to cool before slicing.
This recipe smells divine as it’s baking. I am looking forward to experimenting other options, including a gluten free one. I think it might taste delightful with a dollop of my lemon lavender blueberry jam on top. Let the gift giving begin!
Sale on all JourneyBoxes for the month of March. Visit the GGF Shop for more details. Dismiss