Carrot Corn Bread*

4 c corn meal

1 c soaked soybeans

1 c water

1 tsp salt

2 c whole wheat flour

4 c carrot (juicer) pulp or grated carrots

Grind soaked soybeans, salt, and water in blender until fine. Mix all ingredients.

Add enough water to make the consistency of corn bread dough. More water will be needed if using pulp from juicer.

Pour into baking pan one inch deep. Bake at 350 degrees for about one hour, or until lightly browned. Delicious gems!

*Eat For Strength, by Agatha Thrash, New Lifestyle Books, c. 1978.