1 1/2 cups juicer pulp
(ie: zucchini, carrot, ginger, pineapple, etc.)
1/2 cup oil or 1/2 cup butter, melted
1/2 cup honey or 1/2 cup brown sugar
2 eggs, beaten
1 teaspoon vanilla
1 1/2 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 cup chopped nuts (optional)
1/2 cup raisins (optional)
1/2 teaspoon nutmeg
100ml (approximately) Essence of Wild Hibiscus
(available for purchase in the AGFG Shop)
Beat together oil and honey, then add eggs, vanilla and juicer pulp.
Sift dry ingredients and add to zucchini mixture.
Add nuts last.
Bake in a greased 9" loaf pan at 350F for 45 to 60 minutes.
Within a saucepan, add heat to Essence of Wild Hibiscus and reduce to a syrup consistency that will nestle on top of your loaf and then spoon over when its ready. Opt to decorate your cake with the flowers inside.
HINT: Remaining flowers must be covered in liquid to remain preserved. If you wish to use the whole bottle in one go, drizzle the remaining essence over a vanilla pannacotta or ice cream.
Photo Credits: Cookingontheweekends