recipes: growing grace farm’s sunshine bread

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!]sunshine bread

Growing Grace Farm’s Sunshine Bread

3 cups of flour

3 eggs

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

Preparation

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!

 

 

 

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