April 2013
One of the perks of working at a forward-thinking, venture-backed startup is a stocked kitchen where breakfast choices abound! One of the perks of leaving said forward-thinking, venture-backed startup is the chance to pursue another startup more entrenched in design. The tradeoff? No free breakfast. The gain? A job that hopefully won’t feel like a job. The opportunity? A reason to make myself a nutritious breakfast and feel less guilty about all that juicing pulp! Time to bake some pulp!
Whole-Wheat Carrot Ginger Molasses Bread
makes 1 loaf
Ingredients
1 1/4 cup whole-wheat pastry flour
2 Tablespoons almond meal
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
1/3 cup olive oil
1/3 cup buttermilk
1 teaspoon pure orange extract
2 large organic eggs
1/2 cup organic light brown sugar
1/2 cup unsulfured molasses
2 cups carrot ginger juice pulp (or finely grated carrot and fresh ginger)
1 Tablespoon golden roasted flax seeds
Directions
Preheat oven to 350 degrees.
Line a glass baking loaf pan with parchment paper.
Whisk flour, almond meal, cinnamon, baking powder, baking soda, and salt in a bowl.
Whisk remaining ingredients in a separate bowl.
Fold dry ingredients into wet and mix until just combined.
Spoon batter into loaf pan.
Sprinkle the surface with flax seeds.
Bake until a toothpick inserted in the center of the bread comes out clean, about 40-50 minutes.
Cool in pan for 15 minutes, then transfer to a wire rack to cool slightly before serving.
