Just got a juicer & you’re upset about all that pulp you’re wasting? Never fear, bake it into some bread or add it to your pancakes, eggs, or incorporate it into your next soup! With this moist loaf of matcha bread, you’ll be sure to get a great amount of fiber & antioxidants in your diet. Just don’t eat the whole loaf by yourself in one sitting!
PrintMatcha Pulp Bread
- Total Time: 60
- Yield: 1 1x
- Diet: Vegetarian
Description
This recipe needs to be improved!! I am working on remaking it.
Ingredients
Scale
- ½ cup milk or milk substitute (almond, soy, cashew, coconut, oat, etc)
- 1/2 cup agave syrup, maple syrup, or honey
- 1 egg, beaten
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp matcha
- 2 tsp vanilla
- 1 cup pulp
- ¼ cup cranberries
- ¼ cup walnuts
- ¼ cup dark chocolate (60%+ cacao)
- 1½ cup whole wheat flour
Instructions
- Preheat your oven to about 350 F.
- In a large mixing bowl, whisk milk, syrup, beaten egg, salt, matcha, & vanilla until evenly distributed.
- Mix in pulp, cranberries, walnuts, & dark chocolate. Sift the flour & baking soda, mixing in little by little until all the flour is dispensed in the mixture. Add the bread mixture into a 9-inch bread loaf pan that has been either oiled or lined with parchment paper.
- Bake from anywhere between 45 to 55 minutes. Remove from oven & allow to cool for 15 minutes. Enjoy with coffee, tea, &/or jam.
- Prep Time: 15
- Cook Time: 45
Nutrition
- Serving Size: 6
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