Pulp Non-Fiction
I've started to juice again, and when I do I'm always left with a smidgen of guilt for throwing away the pulp. I've seen the web sites instructing me on all the wonderful things I can do with it, and I appreciate the desire out there to follow this practice. And if I can ever find a rhythm where it makes sense to do it, I certainly will. Because the amount of pulp I generate is so small, it doesn't make sense to squirrel it away until that magical day where I'll make a big pot of "something-or-other" which will include a healthy portion of lovingly saved pulp.
Yesterday was a different story. It just so happens that I had some bananas that were the perfect shade of black for banana bread. I also had juiced one zucchini and two carrots, which yielded just under half a cup of pulp. I also had the need to see what would happen if I threw them in the banana bread, along with rum extract ... I've developed a fascination with the stuff.
Could I taste the carrot or zucchini? Not really. But the point of the bread was to use the left over pulp instead of throwing it away. That way the bread is just enhanced with additional vitamins and fiber, and my guilt is wiped clean by not wasting food. Plus, kids will eat it and never suspect that here are veggies hidden inside.
It turned out to be pretty good bread. And in keeping with my pirate theme for all things containing rum, I give you Pirate Bread. If you aren't a fan of rum extract, just leave it out, and use vanilla, or just use a teaspoon of lemon zest. However, at that point it is no longer Pirate Bread, and you must walk the plank.
I use a 9x5 loaf pan because, currently, it is the largest size I own. But you could certainly use a 8x4, or divide it into small loaf pans. Just adjust your baking time accordingly.
Now go, play with your food.
2/3 cup sugar
6 tbsp. softened salted butter
2 eggs (room temp) beaten
1/2 tsp. rum extract
3 ripened bananas mashed
1/2 cup carrot & zucchini pulp picked clean of large or fibrous pieces
1-1/2 cup self rising flour
1/2 cups chopped walnuts
Preheat oven to 350 degrees, and grease/prepare loaf pan 9x5 loaf pan. In a large bowl cream sugar and butter until fluffy. Add in eggs, rum extract, and bananas and mix until well incorporated. Add flour in 1/2 cup increments, mixing each in until batter is no longer white (do not over mix). Then fold in walnuts.
Bake for 50 minutes to 1 hour, just until a toothpick comes out clean. Cool in pan for 15-20 minutes before turning out of ban, and place on cooling rack until room temperature.
Store in air tight container.
Yesterday was a different story. It just so happens that I had some bananas that were the perfect shade of black for banana bread. I also had juiced one zucchini and two carrots, which yielded just under half a cup of pulp. I also had the need to see what would happen if I threw them in the banana bread, along with rum extract ... I've developed a fascination with the stuff.
Could I taste the carrot or zucchini? Not really. But the point of the bread was to use the left over pulp instead of throwing it away. That way the bread is just enhanced with additional vitamins and fiber, and my guilt is wiped clean by not wasting food. Plus, kids will eat it and never suspect that here are veggies hidden inside.
It turned out to be pretty good bread. And in keeping with my pirate theme for all things containing rum, I give you Pirate Bread. If you aren't a fan of rum extract, just leave it out, and use vanilla, or just use a teaspoon of lemon zest. However, at that point it is no longer Pirate Bread, and you must walk the plank.
I use a 9x5 loaf pan because, currently, it is the largest size I own. But you could certainly use a 8x4, or divide it into small loaf pans. Just adjust your baking time accordingly.
Now go, play with your food.
Pirate Bread
2/3 cup sugar
6 tbsp. softened salted butter
2 eggs (room temp) beaten
1/2 tsp. rum extract
3 ripened bananas mashed
1/2 cup carrot & zucchini pulp picked clean of large or fibrous pieces
1-1/2 cup self rising flour
1/2 cups chopped walnuts
Preheat oven to 350 degrees, and grease/prepare loaf pan 9x5 loaf pan. In a large bowl cream sugar and butter until fluffy. Add in eggs, rum extract, and bananas and mix until well incorporated. Add flour in 1/2 cup increments, mixing each in until batter is no longer white (do not over mix). Then fold in walnuts.
Bake for 50 minutes to 1 hour, just until a toothpick comes out clean. Cool in pan for 15-20 minutes before turning out of ban, and place on cooling rack until room temperature.
Store in air tight container.
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