Monday, August 26, 2013

There is no waste in this Plantry!......Vegan Carrot-Orange Cake!

This is probably the most creative and resourceful recipe I have done thus far.  I recently got my beloved juicer back and have been juicing like a crazy women.  Every time I juice, the left over shredded  pulp from the fruits and veggies just stare back at me.  Most people just toss them out.  But, stop right there!!!  You can do so many things with it!

For instance, you can add them to a dip or a sauce, or even a part of a salad.  Or, you can bake with it!  There are so many restaurants and stores that use every part of an veggie or really anything.  And, it's true!  Think twice about the next time you are tossing something in the garbage.  Most likely it has use.  I will touch upon some other creative ideas in the step at a time here!

Vegan Carrot-Orange Cake

I realize a lot of people don't have juicers.  If you don't, no worries!  Simply finely grate carrots and orange rind to make roughly 1.5 cups. 

Also note that this is not overly sweet.  If you desire a sweeter taste, replace agave nectar with brown sugar.

Ingredients: (yields 2 small disposible foil tin tray)
1.5 c grated carrots and orange rind
2 tbsp flax seed or hemp seed (grind in food processor)
1/2 c agave nectar
1/4 c brown sugar
3/4 c almond milk
1/3 c evoo
1 tsp vanilla extract
1.5 c whole wheat or white flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamin
pinch of salt
1/2 tbsp lemon zest

Preheat oven 350.  Lightly oil your tin baking bread pan.  Mix all dry ingredients in one bowl and all wet ingredients in another (do not add carrots/orange yet).  Combine the two and then add the grated carrots and orange rind.  Pour into baking pan and sprinkle lemon zest of top.  Bake for about 40 minutes or until toothpick comes out clean.  Let cool and remove from pan.

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