As you know, I do my best to live sustainably, which means I am very anti wasting food. This is one of a few reasons that I am not into juicing – why waste the fiber? It’s good for you! We don’t have a juicer, but occasionally, we have less-than-desirable veggie remnants, so I thought I’d take a stab at making something with them, in case we ever do get a juicer (we are contemplating it as a way to save produce that is about to go bad)! It is for this reason that I experimented and came up with a bomb veggie fiber bread recipe!
I am from Wisconsin. As such, it probably comes as no surprise to you that I LOVE me some grilled cheese sandwiches. In fact, my grandparents used to make fun of me because you could bet with 90%ish accuracy up until the end of college that I’d likely order grilled cheese at a restaurant. So, of course, since I dramatically reduced my grain consumption, grilled cheese sandwiches started to be what I missed most!
I had to make a substitute, and I think I hit the jackpot! If you have a juicer, you can use the pulp/fiber that is left over after you juice, though if it has citrus in it… It could taste interesting! Maybe a sweeter bread is what you’re going for, though!
Since we don’t have a juicer, what I used were the stems from some broccoli and kale. Trust me, it tastes better than what it sounds! We used our Ninja* (which I love) to grind up the stalks/stems into a “pulp!”
And here it is post-grinding (because The Grind Includes Fridays? What?)
An exact amount is tough to give, but this was from one large head of broccoli (I steamed and buttered the florets and ate them myself), and two bunches of kale (same result for the leafy part)! This came out to about 2.5 cups of pulp.
Next, I completed the steps as laid out in the recipe card here:
- 1-1/2 cups vegetable pulp
- 1/2 cup grassfed butter
- 3 eggs, beaten
- 3/4 cup almond flour
- 3/4 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup nuts and seeds (pumpkin seeds, slivered almonds, sunflower seeds)
- 2 TBSP Psyllium Husk Fiber
- Melt butter.
- Mix in all ingredients and use beater.
- Pour into greased loaf pan.
- Bake 60 minutes, or until it passes the "stick a fork in it, it's done" test.
- When bread is finished and cooled, you may cut into slices and serve with butter, or make into sandwiches. The world is your oyster!
As great as bread is on its own (and with BUTTER), this bread was especially delicious when you dressed it up a bit… Like making a grilled bacon, egg, and cheese sandwich!
Or, if you’re not as in love with eggs on sandwiches, just bacon and grilled cheese on veggie pulp bread is divie as well!
Do you have a recipe for HEALTHY bread you love? How would you accessorize this veggie fiber bread recipe?
Although butter, some bacon, and cheese are not Whole 30 compliant, the bread should be (I think!)! Make sure you check out Danika Brysha’s super inspiring interview and learn how doing the Whole 30 changed her life! And if you think you need some help in the #UnbreakableMindset category to stay compliant to the Whole 30, or any diet, exercise, or life plan, check out Monday’s post with former professional athlete and life/mindset coach, Shae McNamara! 💜
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