This recipe came about because I was trying to save the carrot pulp left behind from juicing. I used organic carrots in my house and we all knew that the skin on the carrot has lots of nutrients too. I don't peel my carrot when juicing and the pulp left behind is just too wasteful to throw it away. So, I had to think of a healthy way to reuse the carrot pulp. Then, a light bulb went up, I can make it into bread!! As I am making bread/buns for our breakfast every morning, I can try to incorporate the carrot pulp into my bread. And hence, this recipe was created. I used 75% whole wheat flour here and also added raisins for sweetness. This bun can be eaten as it without any jam or butter.
This bun makes a healthy and balance breakfast as it has milk (calcium), egg (protein), whole wheat flour (carbohydrate), carrot (fiber) and raisin (fruit) in it. This bun is dense and soft.
For the above picture, I measured the carrot pulp into 1 cup each and store in an air-tight container and freeze it for later. Just thaw in the refrigerator a night before using, either to make bread or muffin (recipe coming soon).