ith cooking spray.
Mix carrot pulp, applesauce, eggs, and brown sugar
ery large bowl. Stir in carrot pulp, dates, shredded coconut, and walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
Combine flour, baking soda, baking powder, cinnamon, and salt in a bowl. Add yogurt, carrot pulp, milk, maple syrup, apple pulp, dates, and egg. Mix with a wooden spoon until batter is blended and thick.
Spread batter in the prepared baking pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
s just combined.
Fold carrot pulp, apple, and walnuts into the
cashews, sunflower seeds, almonds, celery, carrot pulp, onion, garlic cloves, parsley, and
50.
Mix together apple pulp, carrot pulp and oil.
Add in
Blend the carrots in a food processor until they`re in tiny pieces and starting to turn to mush, then squeeze the juice out by hand and return the carrot pulp to the food processor - This should give you 1/2 cup packed carrot pulp.
Add all the other ingredients and process until the dough is well combined. Form into balls and store in the fridge.
Cook carrots until tender; press through a ricer and measure 2 cups.
Season.
Beat eggs slightly and add milk, then blend with carrot mixture.
Pour into well-greased ring mold and set in a pan of warm water.
Bake in a moderate 375\u00b0 oven for 35 minutes.
The center is filled with fresh peas topped with whipped cream.
For tamarind pulp :
Soak tamarind in water
Carrot, pineapple and apple pulp can be made by pulsing in a food processor.
Add honey, oil and vanilla. Mix well.
Sift dry ingredients together and then add until just blended.
Fold in coconut and pecans.
Pour into a greased and floured 9x13 pan.
Bake at 350\u00b0F for 50-60 minutes.
To make muffins: Fill muffin pans 3/4 full and bake at 350\u00b0F for 40-45 minutes.
ELTED butter, add the shredded carrot (TIP: If you have a
Select good wild ripe persimmons (best after a heavy frost) and mash through a sieve.
Measure pulp.
Add milk, sugar, salt, butter and crumbs.
Then add flour which has been sifted with baking powder.
Bake in greased individual molds 30 minutes in a 375\u00b0 oven.
Serve with lemon sauce or whipped cream.
emon peel, lemon juice, orange pulp, pineapple, and carrots. Add sugar
ize pan, heat the grated carrot, oats, milk, water, and salt
pre heat oven 350.
in first bowl, mix dry ingredients.
in second bowl, whisk/mix eggs and applesauce.
combine bowl 2 with bowl 1 and mix until all dry ingredients are well incorporated. (will appear very dry like dough).
add zucchini, carrot puree, citrus rind, and ginger, mix well.
Spray oil or grease baking pan. I chose a large bread pan.
pour ingredients into bread pan.
Bake at 350 degrees for 1 hour 30 minutes. until done in center.
Grease mold and cook in a pan of water at 375\u00b0 for about 35 minutes.
Fill center with creamed peas or lima beans.
Bake potatoes in a 375*F. oven about 45 minutes or until tender. Cool slightly.
Cut the potatoes in half lengthwise. Gently scoop out each potato half, leaving a thin shell.
In a small mixing bowl, combine potato pulp, carrots, cream cheese, 1 tbls. of the milk, and salt and pepper. Beat till smooth, adding more milk if necessary. Stir in green onions.
Spoon potato mixture into potato shells. Place on a baking sheet. Bake at 375*F. for 15-18 minutes, or until heated through.
Makes 8 servings.
Cook apples whole in about 2 cups of water until soft. Press through a sieve or food mill. Measure pulp. Add sugar and spices. Cook pulp until thick enough to round up in a spoon. As pulp thickens, stir frequently to prevent sticking. (If too thick, add a small amount of water.) Pour into hot sterilized jars leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Yield about 5 pints. Very good.
he milk mixture, then the pulp from juicing. Stir with a
In medium bowl mix dry ingredients.
In a skillet, lightly sautee veggie pulp in the butter.
In large bowl beat eggs, sour cream & mustard.
Add veggie pulp and mix well.
Stir in dry ingredients until just moistened.
Divide evenly between 12 greased or lined muffin cups.
Bake @400 for 15-18 minutes or until a toothpick comes out dry.