Resource Center - Boston, USA
This is one of the recipes I created in order to utilize the
carrot pulp left-over from juicing carrots.
Carrot puree will work in place of pulp, although you may wish
to decrease the liquid ingredients somewhat.
The recipe is inspired in part by the recipe for Beautiful Bannana
Bread in Jeanne Marie Martin's "Vegan Delights."
Preheat oven to 400F.
- 1 1/2 cups whole wheat flour
- 3/4 cup whole what pastry flour
- 4 tsp no-alum baking powder
- 1/2 tsp sea salt
- 2 cups carrot puree
- 1/4 cup maple syrup
- 1/3 cup soy milk
- 1/4 cup natural light oil
- 2 tsp vanilla
- 1/2 cup sunflower seeds
- 1/2 cup raisins
Mix wet and dry ingredients separately.
Sift dry ingredients slowly into the wet.
Add extra liquid only if needed to make a stirable batter.
Scoop the batter into a lightly oiled muffin tins.
Bake for 20 minutes, or until lightly browned on top and a tougthpick
comes out clean.