I’m sitting here in the sun this morning and giving thanks for awakening to such a beautiful day. My kitchen is now in working order after many weeks of transformation, and I look forward celebrating by baking holiday goodies soon. You can bet this recipe will be a part of the gift giving season this year! Enjoy this repost~cameron
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!