Veggie Pulp and Brown Rice Flax Pure Bread

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No doubt that Dr.J’s Vibrant Cafe in LA was one of my all time favourite cafes to eat at. The people there are out of this world friendly, and the food is amazing beyond words. One of the things that absolutely caught my attention was the “pure bread” they had there, made from veggie pulp.

Wow, I mean seriously, what an ingenious idea, I always hated the idea of wasting the precious pulp. Using it here is so perfect!

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I have been wanting to make this bread FOREVER, but I don’t have a juicer, which means I would never get pulp. But luckily as I was making the cauliflower curry pizza yesterday, I blended cauliflower into almost like a pulp, and squeezed the juice. That’s when an idea hit me.

YES I could pulse the vegetables in the blender, not blend it into a puree, then squeeze out the juice (of course, the juice will be reused, and not wasted) and I could use it the same way.

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This was when I started planning the bread. It’s funny I thought of it while I was trying to get to sleep. Interesting that random ideas come to you at the oddest times.

I would have blended the banana, but I thought it would be too mushy, so I added the banana separately on its own. I recommend a banana that’s not the small kind, but not the giant ones either. Also, my dough turned out a little too dry, which I believe would taste heaps better if there was more liquid in it.

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Veggie Pulp and Brown Rice Flax Pure Bread

1/2 granny smith apple
1 cup chopped kale
1 cup baby carrots
1 cup cabbage
1/4 cup ground flaxseed (mixed with 3 tablespoons water/green juice, squeezed)
1 1/2 cups brown rice flour
1 ripe banana
2 tablespoons tapioca starch
1 tablespoon extra light olive oil
1 tablespoon water/green juice (squeezed from earlier)
Cooking spray

Dipping Sauce
1 tablespoon unsweetened applesauce
1 tablespoon almond butter

To make the Bread: Add the apple, kale, baby carrots, cabbage, baby spinach and collard green in a blender. Pulse all the ingredients until they’re very finely chopped. Do not puree it! You can make sure they don’t get pureed by not turning on the blender on for more than 1-2 seconds at a time, and stirring them often. Then, put it through a cheesecloth and squeeze out as much of the juice you can (into a container to be used later and/or used as broth or drinking).

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Mix the ground flaxseed and water/green juice (you squeezed from all the fruits/veggies) in a bowl and stir until it thickens.

In a large bowl, combine the brown rice flour, banana (make sure it’s not too small), tapioca starch, olive oil and the flaxseeds you mixed earlier. Add the dry vegetable “pulp” and a tablespoon of green juiced squeezed from the veggies. Stir and knead with your hands until it forms a dough. If the dough is too hard (it should not be very hard/tough), add more green juice. If the dough is too wet, add a little more brown rice flour. The dough also depends on how much juice you squeezed out of the vegetables/fruits earlier.

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Preheat oven to 325°F (163°C).

Split the dough into 5-6 equal parts and flatten them with a rolling in into a round pancake looking shape. Spray some nonstick cooking oil on the bottom of the pan. Lay them out without overlapping, and spray some more cooking oil on top of the breads.

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(If you don’t want the bread to dry out too much, add a sheet of foil over the baking tray.)

Bake in the oven for about 10-12 minutes, flip the breads over, and bake for another 10-12 minutes.

To make the Sauce: Combine a tablespoon of almond butter with unsweetened applesauce and stir.

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Veggie Pulp and Brown Rice Flax Pure Bread
Serves: 2
 

Ingredients
Veggie Pulp and Brown Rice Flax Pure Bread
  • ½ granny smith apple
  • 1 cup chopped kale
  • 1 cup baby carrots
  • 1 cup cabbage
  • ¼ cup ground flaxseed (mixed with 3 tablespoons water/green juice, squeezed)
  • 1½ cups brown rice flour
  • 1 ripe banana
  • 2 tablespoons tapioca starch
  • 1 tablespoon extra light olive oil
  • 1 tablespoon water/green juice (squeezed from earlier)
  • Cooking spray
Dipping Sauce
  • 1 tablespoon unsweetened applesauce
  • 1 tablespoon almond butter

Instructions
  1. To make the Bread: Add the apple, kale, baby carrots, cabbage, baby spinach and collard green in a blender. Pulse all the ingredients until they’re very finely chopped. Do not puree it! You can make sure they don’t get pureed by not turning on the blender on for more than 1-2 seconds at a time, and stirring them often. Then, put it through a cheesecloth and squeeze out as much of the juice you can (into a container to be used later and/or used as broth or drinking).
  2. Mix the ground flaxseed and water/green juice (you squeezed from all the fruits/veggies) in a bowl and stir until it thickens.
  3. In a large bowl, combine the brown rice flour, banana (make sure it’s not too small), tapioca starch, olive oil and the flaxseeds you mixed earlier. Add the dry vegetable “pulp” and a tablespoon of green juiced squeezed from the veggies. Stir and knead with your hands until it forms a dough. If the dough is too hard (it should not be very hard/tough), add more green juice. If the dough is too wet, add a little more brown rice flour. The dough also depends on how much juice you squeezed out of the vegetables/fruits earlier.
  4. Preheat oven to 325°F (163°C).
  5. Split the dough into 5-6 equal parts and flatten them with a rolling in into a round pancake looking shape. Spray some nonstick cooking oil on the bottom of the pan. Lay them out without overlapping, and spray some more cooking oil on top of the breads.
  6. (If you don’t want the bread to dry out too much, add a sheet of foil over the baking tray.)
  7. Bake in the oven for about 10-12 minutes, flip the breads over, and bake for another 10-12 minutes.
  8. To make the Sauce: Combine a tablespoon of almond butter with unsweetened applesauce and stir.

 

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