Apple Carrot Walnut Bread
This is a good way to use leftover pulps of apple and carrot from juicing. In order to make it healthier, I used only 1/2 amount of sugar and 1/2 amount of oil than normal recipes, and I added 1/4 cup of lemonade. There is natural sweetness from apple and carrot pulps, so sugar can be a small amount in this bread. I substituted low-fat milk and low-fat yogurt for buttermilk this time.
w/ cake flour (1 cup), all-purpose flour (1 cup), baking powder (2 tsp), cinnamon (1 tsp), salt (1/2 tsp), eggs (2 + 1 york), vegetable oil (1/4 cup), low-fat milk (3 oz), low-fat yogurt (3 oz), brown sugar (1/2 cup), carrot and apple pulps (1 cups), walnut (1 cup), vanilla extract (1/2 tsp) ... baked in the oven at 350F for 65 minutes.
Apple Carrot Walnut Bread
This is a good way to use leftover pulps of apple and carrot from juicing. In order to make it healthier, I used only 1/2 amount of sugar and 1/2 amount of oil than normal recipes, and I added 1/4 cup of lemonade. There is natural sweetness from apple and carrot pulps, so sugar can be a small amount in this bread. I substituted low-fat milk and low-fat yogurt for buttermilk this time.
w/ cake flour (1 cup), all-purpose flour (1 cup), baking powder (2 tsp), cinnamon (1 tsp), salt (1/2 tsp), eggs (2 + 1 york), vegetable oil (1/4 cup), low-fat milk (3 oz), low-fat yogurt (3 oz), brown sugar (1/2 cup), carrot and apple pulps (1 cups), walnut (1 cup), vanilla extract (1/2 tsp) ... baked in the oven at 350F for 65 minutes.