Juicing Part II

Throughout this carrot/apple juicing experience, I've pondered on how I could use the pulp rather than composting it.  Not that there is anything wrong with composting.  Then I had a light bulb moment - I could put the pulp into cakes or bread to increase the vegetable consumption of the smaller members of the household!  Ha!  They won't even realize they are eating vegetables.  Well, it turns out that I have underestimated my children YET AGAIN - they are way more intelligent and capable than I give them credit for.

SO, I made 1litre of apple/carrot/beetroot/celery/ginger juice, and this produced approximately 10 cups of pulp of various colours.  I added 1 cup of carrot pulp to a 350g Laucke's Crusty White loaf, and here's how it turned out - 
As you can see in the above picture, adding carrot pulp to the bread resulted in a satisfying uniform orange colour, with the occasional speck of carrot.  Kids declared it to be delicious hot, when spread with butter. Curiously, when the same bread was served up as toast the next morning, the response I got was "Is this carrot???  How DARE you put carrot in my toast!!!!!"  Fickle creatures, aren't they.  When I tried adding beetroot juice to a loaf of bread, the result was not uniform.  The outside of the bread was slightly beetroot colour, but not the inside of the bread.  Not sure what this means, but no doubt there is a simple chemical explanation.

Bread with Beetroot juice added

 Yet again, the small members of the house failed to fall for the "hide the vegetables" trick.  Darn it.   My next effort will be to integrate vegetable pulp into chocolate cake.  Stay tuned.....