A nice glass of fresh carrot or beet juice always makes my day a little more special. But the more I juiced, the more guilty I felt for tossing out all that pulp (at least I composted it!). “Waste not, want not” kept popping into my mind, so I finally put my foot down and just stuck the pulp into the refrigerator until I figured out how I would use it. I won’t lie — the pulp sat there for a few days. Then it dawned on me … add it to a bread!
There are all sorts of breads out there. Banana bread. Zucchini bread. Carrot bread. And now, pulp bread. Perhaps I’ve jumped on this bandwagon a bit late, but it’s still great information to pass along to new fellow juicers out there.
Take a quick bread recipe of yours, such as zucchini bread, and substitute the zucchini with your juicing pulp. Along with using whole wheat flour, the juice pulp is a great way to add some hearty fiber. This bread is dense, moist and delicious. My go-to juice is carrot, apple, lemon and ginger and this combination makes for one tasty loaf. You can even use the recipe to make healthy muffins or cupcakes.
Juice Pulp Bread
Recipe adapted from Food.com
Makes 1 loaf
1 ½ cups pulp
¼ cup oil
½ cup honey
2 eggs, beaten
1 teaspoon vanilla
1 ½ cups whole wheat flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
- Beat together oil and honey, then add eggs, vanilla and pulp.
- Sift dry ingredients, add to pulp mixture and mix well.
- Bake in a greased 9″ loaf pan at 350 F for 45 to 60 minutes.
Looking for other ways to use your juicing pulp? The majority of the nutrients have already been extracted by way of the juicing process, so the pulp is mostly composed of fiber. Use it as a way to increase the fiber content of some otherwise fiber-lacking dishes:
- Toss it into pancake and waffle mix.
- Mix it together with quinoa and beans to make veggie patties or veggie burgers.
- Add it to a quiche or to an omelet.
- Toss it into chili or other soups and stews.