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
Serves: 8-10
Ingredients
-
1
cup oats (certified gluten free)
-
1
cup brown rice flour
-
1 1/2
teaspoons baking powder
-
2
teaspoons cinnamon
-
2
cups juiced carrot pulp
-
1
banana, mashed
-
1
egg (vegan egg replacer)
-
1/3
cup agave
Directions
- Mix oats, flour, baking powder and cinnamon.
- In separate bowl, mix carrot, banana, prepared egg and agave.
- Combine wet + dry ingredients until incorporated.
- Pour into prepared (greased + floured) loaf pan.
- Bake @ 350 for 50-55 minutes, until inserted toothpick comes clean.