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!
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!
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 🙂