Author Notes
I juice every day, sometimes twice! I juice carrots often, and this is a favorite way to use the pulp!
Gluten free, vegan and delicious!! —spabettie
Ingredients
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1 cup
oats (certified gluten free)
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1 cup
brown rice flour
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1 1/2 teaspoons
baking powder
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2 teaspoons
cinnamon
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2 cups
juiced carrot pulp
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1
banana, mashed
-
1
egg (vegan egg replacer)
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1/3 cup
agave
Directions
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Mix oats, flour, baking powder and cinnamon.
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In separate bowl, mix carrot, banana, prepared egg and agave.
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Combine wet + dry ingredients until incorporated.
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Pour into prepared (greased + floured) loaf pan.
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Bake @ 350 for 50-55 minutes, until inserted toothpick comes clean.
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