Sour Dough Juice Pulp Quick Bread

 Sour Dough Juice Pulp Quick Bread

Sour Dough Juice Pulp Quick Bread

Lately I've been experimenting with sour dough starter and the resulting baked goods.  I've not yet successfully ventured into regular breads, but I've had some successes with coffee cake and pancakes.  Also, I've been juicing since Christmas when my children got me a juicer.

When I was juicing this morning, I had the thought, "Why not combine my two new-found interests into one thing?"  Here you have it: Sour Dough Juice Pulp Quick Bread!

Remember, when using juice pulp, be sure the pulp goes with the recipe.  For instance, it probably wouldn't be a good idea to use the pulp from peppers in this recipe.  However, they would be fine in the Pulp Burger recipe.  Also, be sure and run the pulp through the juicer twice so that it's well ground and as dry as possible.  In this particular recipe, I used carrot, celery, apple, kiwi, lemon and cranberry pulp.

Sour Dough Juice Pulp Quick Bread
Makes 1 loaf

Pre-heat the oven to 350F.  Spray a loaf pan with olive oil cooking spray, and set it aside.

In a mixing bowl combine  well:

1 1/2 to 2 cups juice pulp (see paragraph above for explanation)
1 cup sour dough starter

1 cup organic sugar
1/4 cup olive oil (could be reduced to 2 tablespoons)

Add and mix well:

2 eggs, beaten
1/3 cup water  (this may need to be adjusted, depending on how thick the sour dough starter is)

Add and mix until combined:

1 cup whole wheat pastry flour
1 cup unbleached flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger*
1/4 teaspoon ground cloves*

*I forgot to put the ginger and cloves in mine.  It really would be good with them!

Pour the batter into the prepared pan.  Smooth the top with the back of the mixing spoon.

Combine and sprinkle over the top of the batter:

1 tablespoon sugar
1/4 teaspoon ground cinnamon

Bake the prepared dough at 350F for about 50 to 60 minutes or until a knife inserted off center comes out clean. 

 Cool on a wire rack or tipped up on its side if one isn't available.

Serve warm with butter, or wrap in plastic wrap and chill before slicing.  Enjoy!

Chocolate Juice-Pulp Quick Bread

Recently, I've been juicing, and I'm very frugal.  I don't like to waste anything, especially food.  For me, the juice pulp is one such thing that I don't want to waste.  I've come up with several recipes, and this Chocolate Juice Pulp Quick Bread is the most recent.

The last Juice Pulp Quick Bread I made was made with regular sugar as a gift.  However, since I'm going to be eating this one, I made it with no added sugar.  Instead, I used coconut sugar and xylitol.  Both have negligible impact on blood sugar levels.  This is my first experience with xylitol, by the way.
Remember, when using juice pulp, be sure the pulp goes with the recipe.  For instance, it probably wouldn't be a good idea to use the pulp from peppers in this recipe.  However, they would be fine in the Pulp Burger recipe.  Also, be sure and run the pulp through the juicer twice so that it's well ground and as dry as possible.  In this particular recipe, I used carrot, celery, apple, and cranberry pulp.

Chocolate Juice-Pulp Quick Bread
Makes 1 loaf

Pre-heat the oven to 350F.  Spray a loaf pan with olive oil cooking spray, and set it aside.

In a mixing bowl combine  well:

1 1/2 to 2 cups juice pulp (see paragraph above for explanation)
1/2 cup coconut sugar
1/3 cup xylitol (or 1/2 cup sugar equivalent)1/3 cup melted coconut oil (or olive oil)
(Or instead of the coconut sugar and xylitol, you could just use 1 cup regular sugar)

Add and mix well:

2 eggs
1/3 to 1 cup water (add water until the batter is smooth enough to spread in the pan.  It will vary depending on how moist the pulp is.)

Add and mix until combined:

1 cup whole wheat pastry flour
1/2 cup unbleached flour
1/3 cup cocoa powder1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon ground cinnamon

Pour the batter into the prepared pan.  Smooth the top with the back of the mixing spoon.

Combine and sprinkle over the top of the batter:

2 teaspoons xylitol

Bake the prepared dough at 350F for about 50 to 60 minutes or until a knife inserted off center comes out clean.  Cool on a wire rack or tip it on its side while in the pan till cool.  Serve warm with butter, or wrap in plastic wrap and chill before slicing.  Makes a nice home made gift!  

Juice Pulp Quick Bread

Juice Pulp Quick Bread


If you've been reading my blog, then you'll know that I've been juicing the last couple of weeks.  I have had some pretty great successes with my juice fasts -- I lost over 8 pounds on a 3 day fast, and on one fast until dinner time, I lost 4 pounds.  I'm not just juicing to lose weight, although I'm very pleased with that; I'm juicing to get healthier.

I'm very frugal, and I don't like to waste anything, especially food.  For me, the juice pulp is one such thing that I don't want to waste.  I've come up with several recipes, and this Juice Pulp Quick Bread is the latest.

Remember, when using juice pulp, be sure the pulp goes with the recipe.  For instance, it probably wouldn't be a good idea to use the pulp from peppers in this recipe.  However, they would be fine in the Pulp Burger recipe.  Also, be sure and run the pulp through the juicer twice so that it's well ground and as dry as possible.  In this particular recipe, I used carrot, celery, apple, kiwi, orange and cranberry pulp.

Juice Pulp Quick Bread
Makes 1 loaf

Pre-heat the oven to 350F.  Spray a loaf pan with olive oil cooking spray, and set it aside.

In a mixing bowl combine  well:

1 1/2 cups juice pulp (see paragraph above for explanation)
1 cup sugar
1/3 cup olive oil

Add and mix well:

2 eggs
1/3 cup water

Add and mix until combined:

1 1/2 cups whole wheat pastry flour
1/2 cup unbleached flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Pour the batter into the prepared pan.  Smooth the top with the back of the mixing spoon.

Combine and sprinkle over the top of the batter:

1 tablespoon sugar
1/4 teaspoon ground cinnamon

Bake the prepared dough at 350F for about 50 to 60 minutes or until a knife inserted off center comes out clean.  Cool on a wire rack.  Serve warm with butter, or wrap in plastic wrap and chill before slicing.  Makes a nice home made gift!  (Actually, I got so excited about taking my Juice Pulp Quick Bread gift to the recipients that I forgot to take a picture!  It turned out beautifully, though.)

Pulp Muffins with Crumble Topping -- Another Juice Pulp Recipe

Another Juice Pulp Recipe -- Pulp Muffins

Juice Pulp Muffins with Crumble Topping

I'm doing another juice fast, and I just can't bring myself to throw away the pulp.  In this recipe, I specifically had carrot, celery, kiwi fruit, apple and cranberries in the juice I made this morning.  I ran the pulp through twice to get any excess moisture out, then I threw together these muffins.

Juice Pulp Muffins with Crumble Topping

Makes 12 muffins

Pre-heat the oven to 400F.  Spray with cooking oil spray one 12-cup muffin tin.  Set this aside.

In a mixing bowl combine:

1 egg

1/2 cup milk

1/2 cup water

1/4 cup oil

Add about 1 1/2 cups leftover pulp from juicing (see paragraph above)

Stir in:

2 cups unbleached flour (or whatever "flour" combination suits you)

1 tablespoon baking powder

(1/4 teaspoon sea salt, optional)

1/2 cup sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

I had to add some additional liquid to get the batter so it wasn't too thick.  It should be spoonable and not runny.  Scoop the batter into the prepared pan by scant 1/2 cupfuls.  Make sure there's an equal amount of batter in each muffin cup.

Prepare the Crumble Topping.  In a small bowl work the mixture together with a fork until it is well combined:

1/3 cup flour (as above)

1/3 cup sugar

3 tablespoons butter

Sprinkle about 1 tablespoon of the crumble topping on each of the muffins.  Bake the muffins at 400F for about 20 minutes or until a knife inserted comes out clean.  These a quite moist and dense, so it may take more time.

Enjoy!

Juicing -- What to do with the pulp?

Juicing -- What to do with the pulp?

This is a picture of the Pulp Cake described below

If you've done any juicing, you'll know that a lot of the fruit and vegetables juiced is left in the form of pulp.  If you've read my articles, then you'll know that I'm very frugal and throwing away "perfectly good food" doesn't sit well with me!  However, some may question whether juice pulp is perfectly good food.

It seemed to me that there should be something I could do with at least the pulp from neutrally flavored juices, so my creative brain got to work.  The first thing I did was make some Venison Burger Patties with ground deer meat (venison), ground pork and the pulp, then the next day I made a Pulp Cake, pictured above.  (The Venison Burger Patties recipe is SCD legal.)  They both turned out great!  The recipes follow.  This should help others see that even the "waste product" from juicing can go into making some perfectly great food!

A couple of thoughts about using the pulp before heading into the recipes.  Be sure and run the pulp through the juicer twice to be certain it is well pulverized and as much of the juice as possible is removed.  Also, use neutrally flavored fruits and vegetables or ones that would suit the recipe being made.  When I knew I was going to use the pulp later in a recipe, I removed the pulp I wanted from the waste container of the juicer and set it aside; then I juiced the other fruits and vegetables I was using separately, discarding that pulp. 

Venison Burger Patties

Makes about 10 burgers

(This recipe is SCD legal if the lemon pepper is omitted.)

Spray a large baking sheet with cooking oil spray.  Set it aside.  Pre-heat oven to 375F.

In a mixing bowl with an electric mixer (or by hand) combine well:

1 1/4 pounds ground deer meat (venison -- beef could be used instead)

1 1/4 pounds ground pork (chicken or turkey would work just as well)

2 eggs

Approximately 1 to 2 cups pulp leftover from juicing (I used about 1 1/2 cups carrot, apple and celery pulp)

1 teaspoon lemon pepper

1 tablespoon Adobo seasoning

1 teaspoon parsley flakes

1/2 teaspoon thyme leaves

Divide the meat mixture into 10 equal portions and form them into patties on the baking sheet.  Alternatively, the meat mixture can be made into meatballs or a meatloaf.*  Bake the burgers at 375F for about 12 minutes or until the internal temperature reaches 170F.  Serve as burger steaks or in buns like hamburgers.

*Meatballs -- using a scoop or by hand, form the meat mixture into balls and place them on a large baking sheet.  Bake the meatballs at 375F for 8 to 10 minutes or until firm.  Serve as desired.

*Meatloaf -- Spray a loaf pan with cooking oil spray.  Form the meat mixture into a loaf and place it in the pan.  Bake it at 375F for about an hour or until the internal temperature reaches 170F.  Top with sour cream or other topping as desired.  Bake an additional 5 minutes.

Pulp Cake with Cream Cheese Frosting

Makes one 9"x13" cake  

My daughter said this is one of the best desserts she's had in a long time!

Pre-heat oven to 350F.  Spray a 9"x13"x2" cake pan with cooking oil spray.  Set it aside.  Get out 1 cup (2 sticks) butter and 6 ounces cream cheese and set them on the counter to bring them to room temperature.

In a large bowl combine then set aside:

1 1/2 cups whole wheat pastry flour

1 cup unbleached all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon sea salt

1/4 teaspoon baking powder

1 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger 

In a mixing bowl with an electric mixer mix 1/2 cup butter

until light.

Add 2 cups sugar and continue mixing until fluffy.

Add 2 eggs and beat well.  

Mix in approximately 1 1/2 cups pulp and 2 cups unsweetened applesauce, adding alternately with the dry ingredients until the batter is well combined.

Pour the cake batter into the prepared pan and bake at 350F for about 45 minutes or until a knife inserted off center comes out clean.

Cool the cake completely before frosting with Cream Cheese Frosting.

Cream Cheese Frosting

Frosts one cake plus some extra

Beat in a mixing bowl with an electric mixer until light and fluffy:

6 ounces cream cheese (room temperature)

1/2 cup butter

1 teaspoon vanilla extract

Gradually add while continuing to mix until well combined:

2 cups powdered sugar

Use to frost cake as desired.  Refrigerate covered any leftovers.

Enjoy!

Pulp Cake with Cream Cheese Frosting