One of the best and yummiest ways to use up all your leftover juice and nut milk pulp is in this bread. The pulp still has a lot of flavour and nutrients, not to mention its healthy fibre. In this vegan loaf, the vegetable pulp adds both freshness and blasts of colour, while the seeds and quinoa flour provide a distinct nutty, earthy flavour.
Juice serves 1–2 Bread serves 12+
-Fennel, carrot and ginger juice
-Makes about 250–300 g (83⁄4–101⁄2 oz/ compact 13⁄4 cups) juice pulp
-1 large carrot (185 g/61⁄2 oz) 2 celery stalks (125 g/41⁄2 oz)
-1 fennel bulb (240 g/81⁄2 oz) 1 apple (125 g/41⁄2 oz)
-20 g (3⁄4 oz/3 tbsp) ginger Juice of 1 lemon
-2 tbsp chia seeds
-6 tbsp filtered water
-250–300 g (83⁄4–101⁄2 oz/compact
-1 3⁄4 cups) juice pulp (see recipe above)
-200 g (7 oz/compact 11⁄8 cups) almond
or hazelnut milk pulp from 1 x recipe
nut milk (see page 28)
-100 g (31⁄2 oz/3⁄4 cup plus 1 tbsp) quinoa flour
-1 tsp Himalayan pink salt
-1 tsp bicarbonate of soda (baking soda) 1 tsp baking powder
-2 tbsp psyllium husk powder
-80 g (23⁄4 oz/1⁄2 cup) pumpkin seeds, preferably soaked for 8 hours or activated dried (see page 25) 80 g (23⁄4 oz/1⁄2 cup plus 1 tbsp) sunflower seeds, preferably soaked for 8 hours or activated dried (see page 25)
Fennel, carrot and ginger juice
Juice all the ingredients, except the lemon, then stir in the lemon juice at the end. Enjoy the juice and use the pulp in the bread. Everybody’s juicers vary, but if you, like me, get large pieces of vegetable chunks in the pulp, do not worry as they add a flavoursome and colourful surprise when eating the bread.
Preheat the oven to 160°C/310°F/Gas Mark 21⁄2 and grease and line the bottom of a 21 x 11 x 6 cm deep (81⁄4 x 41⁄4 x 21⁄2 inch) loaf tin with baking parchment.
Combine the chia seeds and measured water and leave for 15 minutes to form a gel. Put both pulps into a large bowl and add all of the other ingredients along with the chia gel and drained soaked seeds. Mix the dough with your hands, squeezing it through your fingers. With the moisture from the pulps, it should be just wet enough to stick together. Put the dough into the prepared tin, pressing it down well into the corners. Dip your fingers in water then smooth out the top of the loaf with your fingertips.
Bake for about 40 minutes, rotating the loaf after the first 20 minutes. Then, using an oven glove, remove the loaf from the tin, carefully run a knife around the edges, turn it upside down onto a baking tray and remove the baking parchment from the bottom of the loaf. Bake it upside down on the baking tray for another 10 minutes. When it is ready a skewer inserted in the centre should come out clean, the bottom should sound hollow when tapped, and the top should be a golden brown. Leave to cool completely.
Due to its moisture from the wet pulps, this bread is quite moist so it is best eaten thinly sliced and toasted. It can be kept in the fridge for at least four days and freezes well. Freeze in slices and toast straight from the freezer.
If you do not have the exact quantities of either the juice or nut pulp, just increase one or the other to add up to 450–500 g (1 lb–1 lb 2 oz) in total, or you can add extra ground almonds (almond meal), which have been moistened with some water, again to add up to 450–500 g (1 lb–1 lb 2 oz). If you only have the nut milk pulp, halve the rest of the ingredients, except for the flour, and follow the recipe above but bake for 10 minutes less than stated above.
This loaf also works with buckwheat flour in place of the quinoa. Then try adding a handful or two of activated buckwheat groats. If the mix looks too dry add a little water.
For a nutty, grain-free version, replace the quinoa flour with chestnut flour or ground almonds (almond meal), or a combination of both flours, and add a nut mix such as dried activated walnuts, almonds and hazelnuts. You can add up to 200 g (7 oz) of nuts.
Recipe extracted by Clean Cakes by Henrietta Inman, photography by Lisa Linder, published by Jacqui Small (£20)