Another Vegan Bread.....Vegan Apple-Beet Loaf

Well, I am at it again....baking time.  My last vegan carrot-orange loaf was such a success, I wanted to do another variation of it. 
Once again, I used the pulp from juicing.  This time I made an apple-beet juice.  The combo was delicious and thought, why not make another bread with the pulp?  I made a few changes to this recipe, but they are very slight.  If is always fun when you have a solid bread recipe to play around with it and use different flavors.  Apple-beet turned out quite delicious!

Vegan Apple-Beet Loaf

What I love about using beets is that they are so versatile.  You can make them into something hearty, like a vegan burger or something light, like a beet salad.  Or you can go the sweet route, like this bread.

What is eye-catching is the beautiful color of the bread.  When you cut a piece, it is a subtle red-pink color, almost that of a med-rare piece of meat.  Hmmm....beet meatloaf in the future???

Ingredients/Direction

Ingredients: (yields 2 small disposible foil tin tray)
1.5 c grated apple and beets
1/2 c maple syrup (NOT the gross pancake syrup made with high fructose corn syrup!)
1/4 c brown sugar
3/4 c unsweetened almond milk
1/3 c evoo
1 tsp vanilla extract
1.5 c whole wheat
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamin
pinch of salt
1/2 c chopped walnuts


Directions:
Preheat oven 350.  Lightly oil your tin baking bread pan.  Mix all dry ingredients in one bowl and all wet ingredients in another (do not add carrots/orange yet).  Combine the two and then add the grated carrots and orange rind.  Fold in walnuts.  Bake for about 40 minutes or until toothpick comes out clean.  Let cool and remove from pan.


Very few alterations to my prior bread loaf, but still another great idea!