02 May 2016

super juice pulp recipes

We've been juicing almost every day since January (and love it), so we've tried a LOT of juice pulp recipes. 

Let's just say that a lot of them aren't the tastiest things we've ever had. Unless you enjoy the taste of a freshly mowed lawn. But! The good news is there are a handful of recipes that we've really enjoyed.

If you have a bread machine, this is a great recipe that requires almost no work. I also like this recipe because it slices thin like sandwich bread, and it's versatile: we've doctored it up to be cinnamon raisin bread, and it works just as well with a bunch of savory spices, too. By itself, it tastes like a honey whole wheat loaf and is delicious enough to eat plain.

We added raisins and cinnamon in this loaf.

super juice bread machine sandwich bread

adapted from Plan To Eat 


1 1/2 c milk * 
Super Juice pulp **
tbsp butter, oil, OR applesauce 
tbsp honey
2 tbsp yogurt

2 tsp salt
c whole wheat flour 
2 c bread flour ***
zest of 1 lemon (optional but nice)
3 tsp yeast


1. Place all the ingredients in your bread machine in the order listed. Set crust on light and use the Basic Cycle.

2. When the baking cycle ends, remove the bread from the pan and let it cool before slicing.


* The best tip we've found on using our bread machine is to check your dough before it bakes and make sure it's neither too wet nor too dry. It should be soft and smooth, neither crumbly nor wet; for an easy reference and something easy to remember, it should look like a baby's bottom. 

** It's best if the pulp if fluffy, but we've made it with smashed, dense pulp, too. If you have a lot of pulp, you'll need to up the milk/liquid.

*** We've used whatever flour we have on hand. So far, the whole wheat/bread/white flours have been fine used interchangeably in this recipe.

- Remember to scrape down the edges to make sure you don't end up with floury bits on your bread.

super juice quick bread

If you aren't into yeast breads, here's a super easy recipe that uses baking soda and baking powder (so it's less temperamental/more consistent) loosely adapted from food.com. I love this recipe because I can use a ton of pulp at once.


4 c super juice pulp
1 c milk (or other liquid)
1/2 c applesauce *
1/2 c yogurt *
1/2 c honey or brown sugar
3 eggs, lightly beaten
2 1/2 c whole wheat flour
1/2 c oats
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg

If you'd like, you can add:
1 c chopped nuts (optional)
1 c raisins (optional)
It's a versatile recipe, so feel free to doctor it up! Instead of cinnamon and nutmeg, maybe try onion and garlic. Or coriander and cumin. Or whatever else inspires you.


1. 1. Preheat oven to 350F. Grease bread pan.

2. Blend super juice pulp with wet ingredients.

3. Blend in dry ingredients.

4. Bake for about 60 minutes, rotating and checking as necessary.

* Feel free to use applesauce, yogurt, oil, and/or melted butter interchangeably for this recipe.

- You can also tweak the juice pulp and liquid according to what you have. If you only have 3 c of juice pulp, for example, then use 3/4 c of milk. It's a forgiving recipe. :-)

super juice crackers

If you're in the mood for something more snacky and/or salty, then this next recipe might suit your fancy.


1/4 c ground flax seeds
1/4 c c chickpea flour*
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion flakes
2-3 c pulp
1 c water

* You can use flour or other flour alternatives here. You can also DIY your own chickpea flour by grinding dried garbanzos in a Vitamix or similar blender. Just be warned that it's REALLY (REALLY) loud, but just for a moment. And then you have nice, fluffy chickpea flour.


1. Preheat oven to 350F.

2. Combine ingredients in a food processor (or just stir in a bowl if you prefer).

3. Grease a large cookie sheet. I use a nonstick baking mat, and I still spray it down with oil, as these suckers can be sticky.

4. Once you have a well-combined doughy mushball, spread it out about 1/4" thick evenly across the baking pan. 

5. Bake until crisp (30-40 minutes), rotating halfway if your oven is hotter in the back like mine is.

You can also make this in a dehydrator if you have one. And/or eat it with juice pulp hummus, if you're inspired. We haven't tried that yet, so let me know what you think if you try it. :-)

No comments:

Post a Comment