Since I’ve been juicing at home, we’ve had a ton of pulp leftover. Instead of throwing it out, we’ve used it to make juice pulp bread!
Now, this is more like a delicious bread/cake LOL but damn, is it ever tasty. It comes out incredibly moist and packed with fibre from all the pulp. A great way to practice waste-reduction in the kitchen.
You can even use this recipe without juice pulp and substitute in shredded veggies. For reference, my pulp consisted of carrot, cucumber, apples and ginger! This will yield one loaf – I doubled the recipe to make two hehe.
Prep Time: 15 minutes | Cook Time: 35 – 40 minutes | Total Time: 55 minutes | Servings: 10
INGREDIENTS✨
- 1⁄2 cup white sugar
- 1⁄4 cup almond milk
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1 cup whole wheat flour
- 1⁄3 cup all-purpose flour
- 3⁄4 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄8 teaspoon salt
- 1 1⁄2 cups juice pulp
DIRECTIONS✨
- Preheat oven to 350 degrees. Grease a loaf pan and set aside for later.
- In a medium bowl, whisk together the sugar, milk, egg, oil, honey, vanilla extract, cinnamon & nutmeg.
- In a large bowl, stir together flour, baking powder, baking soda & salt.
- Add the wet mixture into dry, then your juice pulp. Stir with a spatula until combined, but important to not overmix.
- Spoon the batter into the greased pan. Bake for 35 to 40 minutes or until a toothpick/chopstick inserted into the center comes out clean.
- Cool on a wire rack for 15 minutes and then feel free to cut your bread into slices to store away
- Enjoy your juice pulp bread!
Bon Appétit,
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