Looking to figure out what to do with all that leftover vegetable grindings from your "Mean Green" or various other juice blends? Maybe just want to add a slice of tasty zucchini or apple bread next to your meal? Well here is my version. Generally, I seperate the ginger root and the large chunks that get through. Other than that I throw it in and even my 3 year old loves it!! Kale, Spinach, Bell Peppers, Carrots, etc etc. I've tried it and destroyed it, but it always tasted good! (Even the time it was so dry I poured milk on it for cereal!!) Please let us know what you thought and anyway you tried to alter it. Have fun, be healthy, and smile:) www.hawaiidreamscometrue.com
Prep: 25 min. Bake: 40 min. Oven: 350*F Makes: 2 Loaves (8x4x2 in. pan)
1. Preheat oven to 350. Grease bottom and bottom side edges of bread or muffin pans; set aside.
- 3 cups all-purpose flour
- 2 1/4 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 2 Eggs, beaten
- 1 cup sugar
- 1/2 cup brown sugar
- 2 cups shredded or "juiced" vegetables
- 1/2 cup cooking oil
4. Add "Veggie" mix all at once to dry mix. Stir just enough to moisten all. Batter should be very lumpy. If substituting sugar for a healthier choice you may have to add a bit more flour. Usually depends upon how "juiced" my veggies are.
- 1 cup chopped/toasted walnuts or pecans
(For best results, let pan cool on rack for 8-10 minutes before removing bread. Then allow loaf to finish cooling on wire rack.)
*What we consume is as important as what we hear or see to our over all well being. This receipe could easily double your normal vegetable intake, save you money, and make for a delicious snack!
www.hawaiidreamscometrue.com
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