Fruit-Pulp Semi-Sweet Bread by Trina

Fruit-Pulp Semi-Sweet Bread by Trina


This recipe is made from the fruit pulp while juicing your favorite organic fruits. It's perfect with coffee during breakfast with just enough sweetness to satisfy your sweet tooth without spiking your blood sugar too high and too quickly. The fiber if great for your digestive health, and it is made with 100% vegetables; a vegetarian friendly recipe.


Ingredients: Equipment Needed:

3/4 Cups of Olive Oil Loaf Pan

3/4 Cups Organic Apple Sauce 2 Mixing Bowls

1 Teaspoon Vanilla Extract Small Food Processor

10 Large Organic De-pitted Dates Large Spoon

1 Cup Chopped Pecans Whisk

3 Cups Fruit Pulp

1 1/2 Cup Sweetened Nut Milk (Almond, Cashew or Coconut)

1 Teaspoon Cinnamon Powder

1 Tablespoon Baking Powder

1/2 Teaspoon Baking Soda

2 1/4 Cups Almond Flour

2 Cups Light Brown Sugar

Crofter's Seedless Blackberry Organic


Prepping the Fruit Pulp:

  1. Using a food processor to further chop the fruit pulp from your juicer to breakup any large pieces; resulting in finely copped semi-wet pulp.

  2. If you're not ready to make the semi-sweet bread at this time, simply freeze it until ready.


Instructions:

  1. Pre-soak the dates in the nut milk of your choice up to an hour at room temperature until softened. (If you don't have time to wait an hour, slowly heat the dates and nut milk on low heat mashing frequently to soften the dates.)

  2. Pre-heat the oven at 350 degrees

  3. Using a food processor, puree the date/milk mixture until liquid adding in the light brown sugar.

  4. Spray olive oil on the sides and bottom of your loaf pan including non-stick pans.

  5. Mix all dry ingredients in a bowl: pecans, baking powder, baking soda, cinnamon, and almond flour

  6. In a separate mixing bowl whisk all liquid ingredients together: date/nut milk mixture, vanilla extract, olive oil, and apple sauce

  7. Combined the liquid mixture with the dry ingredients and fold in the fruit pulp. (Do not manipulate too much.)

  8. Pour the mixture into the loaf pan and bake for about 1.5 to 2 hours or until it past the toothpick test by inserting a toothpick in the center and remains dry.

  9. Remove the bread from the pan by flipping it upside down on a wire rack and serve warm. For a little more sweetness garnish with Crofter's Seedless Blackberry jam.





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