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Carrot-Coconut Bread Pudding

June 11, 2013 by Joy Williams, Former PHW Regional Coordinator

My dad has known for quite some time now that I’ve wanted a juicer. This particular weekend visiting my parents was no different from any other weekend, only this time my dad motioned for me to look in his car. He cautiously pointed to a juicer and asked me if I wanted it. He knows how particular I am about some things. He told me he picked it up for me from a yard sale for $10 — so far I’m hooked, but I wondered if all the pieces were there. I had to look it over and do a specs check, stainless steel blade, everything in place, hardly been used — I’ll take it!

That 10-pound bag of organic carrots from Costco is really coming in handy now. I made some delicious carrot juice. It was so sweet, creamy, and refreshing. But there is something you need to know about me — I really try to find multiple uses for everything. And the carrot pulp was no exception. I thought that I would use it to bake with but needed a recipe. Where’s Google? Luckily, I found this really great recipe, changed a few things around, and came up with a delicious bread pudding.

Dry Ingredients:

I used shredded carrot from juicing (about 3 cups). Baking powder (about 2 tsp.), baking soda (about 1 tsp.), cinnamon (a lot, maybe 1/8 cup), rice flour (2 cups), oatmeal flour (1 cup), coconut flour (2 tablespoons), 1/2 cup organic raw sugar, and I mixed this all together. Note: I milled the rice and oatmeal flours within a Vitamix my dad found at a yard sale (I know, my dad is amazing).

Wet Ingredients:

6 eggs, 1 cup of lemon balm soaked in warm water (lemon balm from my container garden), 1/2 cup of honey, 1 tablespoon vanilla extract (homemade), 1 avocado, 1/4 cup melted coconut oil all mixed together

Now add the wet to the dry. Add raisins. Put your pan (mine was 9×13) into the oven to get it nice and hot with a bit of coconut oil at 400 degrees. Once your pan is hot, which takes about 5 minutes, pour in your mix. It should sizzle as you spread it into the pan. Yum.

Bake for about 30 minutes or until you are able to poke a knife, fork, or toothpick in, and it comes out clean.

Enjoy.

-Joy Williams, PHW Regional Consultant

Partners in Health and Wholeness is an initiative of the North Carolina Council of Churches. PHW aims to connect health as a faith issue. Please visit our website to sign your personal pledge to be healthier, and to find out about grant opportunities for places of worship in NC.

Filed Under: Blog Tagged With: Food, Health

About Joy Williams, Former PHW Regional Coordinator

I am passionate about health and faith. Children, families, and elders have my deepest love and concern, and I've cultivated a heart for dance, plants, cooking, water, chilling with great friends, and talking about the matters of the heart. I love the Lord and seek to bring myself and others closer to The King Most High.
Learn more about PHW and our efforts to improve the health of God’s people: healthandwholeness.org

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