By Mandy Froelich / Life in Bloom
By now, I think you know I love to use leftovers in recipes. For instance, extra raw soup can be made into crackers (just add 1/4 – 1/2 Cup ground flax and more herbs, spread on dehydrator trays and voila!). And, juice pulp can always be recycled into crackers, such as this cinnamon-apple breakfast bread.
For this beautiful creation, I used juice pulp from this BEET-U-FUL Beet Juice and freshly made carrot pulp. The rest came together – a dash of this, a sprinkle of that – and turned out wonderful!
So please enjoy this raw breakfast bread, it’s delicious with some fresh fruit and homemade almond milk. I also mixed 1/3 amount of raw honey into raw nut butter and put a dollop of that on guests’ plates as well. Yum!
Cinnamon-Apple Breakfast Bread [Live Food, Vegan]
Preparation Time: 10- 15 minutes
Serving Size: 1 1/2 Trays (4-6)
- 1 1/2 Cups Leftover Juice Pulp (Beet, Apple, Carrot, Pineapple, Celery, etc..)
- 2 Cups Carrot Pulp
- 1 Cup Walnuts, Ground
- 3/4 Cup fresh Dates, soaked 30-40 minutes
- 1/2 Tablespoon Cinnamon (or more!)
- 1/2 Teaspoon Vanilla Extract
- Dash of Sea Salt
- 6 Bananas, roughly chopped
- 5 Apples, roughly diced
- 1 Cup Raisins
- In a medium-sized bowl, add juice pulp.
- In a high-speed blender, combine bananas, dates, vanilla, apples, cinnamon, sea salt, and just enough water (about 1/8 cup) to blend with a tamper until smooth and creamy.
- Add to your juice pulp mix. Add in ground walnuts and remaining ingredients. Stir with a large spoon.
- Feel free to add more cinnamon if you love cinnamon-raising fruit combinations. Next, using Teflex sheets, spread 1/2 inch-thick on Teflex sheets and dehydrate for about 12 hours (overnight works well!), flipping when the ‘bread’ retains it’s texture.
Serve with fresh fruit, almond milk, and nut butter! This is an easy, affordable creation to prepare for friends, family, or health-conscious guests. Enjoy!