INCREDIBLE GLUTEN-FREE JUICER PULP BREAD

I totally get it – making something edible out of the ‘junk’ which is left in your juicer after extracting out all the tasty stuff could seem a little crazy. But all that delicious, wonderful fibre still has so much goodness in it, even if it has been smushed beyond recognition by your beastly juicer. My heart always sank a little when I scraped the pulpy bits into the food waste bin, until I found an amazing recipe on the brilliant Hip & Healthy website for ‘Waste Not Want Not’ juicer pulp bread. Not only does the recipe find a use for veggie juice pulp – it also uses the almond pulp left over from making almond milk, another by-product which I always shed a little tear over having to throw away. But not anymore!

Soup with gluten-free toast

The recipe on Hip & Healthy calls for quinoa flour, which is something that my local Grain Grocer hasn’t had in stock for a while, so instead I’ve been making my own versions up – and 15 loaves later I think I’ve tinkered around with the recipe enough to call it my own!

I am totally IN LOVE with this yummy bread – it is so packed with flavour from the pulp and so chocca with nutrition. Best of all it’s kind of foolproof, you really can use any juice pulp you like so I’ve had the best time playing around with sweeter juice recipes and left overs from more green, leafy juices. I even added some chopped spinach to a batch once and it still came out awesome. Play around, add dried fruit, nuts, herbs, whatever you like – go wild and let me know what you create!

Gluten-Free Juicer Pulp Bread

 

One loaf means a week of lunchtimes are sorted as a slice each day, toasted with something different on top (ie. avocado, avocado or avocado) or as something to accompany homemade soup is pure perfection.

It’s a dense and quite moist loaf, but it’ll be happy in the fridge for up to a week and much better than dry, nutrient empty, plastic wrapped bread packed full of preservatives.  Happy Baking 🙂

Gluten-Free Juicer Pulp Bread
INCREDIBLE GLUTEN-FREE JUICER PULP BREAD
Print Recipe
Servings Prep Time
1 loaf 20 minutes
Cook Time
40 minutes
Servings Prep Time
1 loaf 20 minutes
Cook Time
40 minutes
Gluten-Free Juicer Pulp Bread
INCREDIBLE GLUTEN-FREE JUICER PULP BREAD
Print Recipe
Servings Prep Time
1 loaf 20 minutes
Cook Time
40 minutes
Servings Prep Time
1 loaf 20 minutes
Cook Time
40 minutes
Ingredients
Servings: loaf
Instructions
  1. Make your juice at some point during the day, maybe for breakfast for the best possible start to the day. I have made so many batches of this bread with remnants from the weirdest of fridge clean-out juices! Cucumber, celery, kale, spinach, pear, apple, carrot, beetroot, stalks of broccoli, fennel, courgette. Whatevs, if it fits in the juicer, it gets juiced. Play around with different combos and save all the pulpy leftovers for your delicious bread. If you own a juicer then you won't need telling how to make juice...!
  2. Preheat your oven to about 170 degrees. Then soak the flax seeds and chia seeds in about 50ml of water and allow to absorb the water for about 10 minutes.
  3. Whizz up the oats in your blender into a fine flour.
  4. Then throw the oat flour and all of the other ingredients into a big bowl and get stuck in with your hands, mulching and mixing it all together to make a sticky dough.
  5. Line a small-ish rectangular bread tin with a bit of baking paper and squash the dough down into the tin, pressing it into the corners and smoothing off the top.
  6. Bake for 30 minutes, then take it out, turn it over and on to a baking tray and give it another 15-20 minutes to help it cook right through.
  7. It will always be a little moist, so the old 'stick a knife in and pull it out clean' rule won't work so well, but just judge when you think it seems cooked well enough through.
  8. Allow to cool or just slice and gobble straight up topped with avocado, nut butter, garlicy mushrooms or just naked on it's own. YUM.
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