Don’t throw away the carrot pulp after you juice those organic carrots! This is a great use for that pulp that many people throw away. Make this recipe or print it and give it to a friend along with your leftover pulp. Tasty!
Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper liners.
Mix sugar, all-purpose flour, white whole wheat flour, cinnamon, baking soda, baking powder, and cloves in a very large bowl. Stir in carrot pulp, dates, shredded coconut, and walnuts.
Whisk crushed pineapple, eggs, coconut oil, grapeseed oil, and milk together in a separate bowl. Fold into the sugar mixture until batter is well blended.
Divide batter evenly among muffin tins, filling each cup almost to the top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
Per Serving: 340 calories; protein 4.5g; carbohydrates 39.1g; fat 19.8g; cholesterol 40.2mg; sodium 166.1mg.
The quality of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always getting bigger as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.