Recipe: Upcycle your juice pulp



I love juicing but I hate wasting food. This is why I never ever throw away the pulp of my veggies and fruits. I turn it into crackers, throw it into soups or smoothies or… I … well bake it! Yep! You can hide your leftover juice pulp into a toothsome cake. Here is the recipe:



100g buckwheat or brown rice flour

100g oat flour

25g arrow-root powder or chestnut flour or coconut flour

12 tablespoons of carob (or cacao) powder

60 g of vegan chocolate chips

3 ripe bananas

1 apple

3 handfuls of raisins (or dates or dried abricots)

9 big tablespoons of your leftover juice pulp (mine was beetroot, carrot, fennel, ginger and orange)

4 tablespoons of maple syrup (OPTION – only if you have a real sweet tooth)

15 tablespoons of coconut milk

4 tablespoons of ground flaxseeds

3 tablespoons psyllium husk

3 teaspoons of spices (eg: cinnamon, cayenne pepper, ginger, clove, vanilla, etc)

2 pinches of sea salt


How to: 

1- Preheat your oven at 200°C.

2- Mix the leftover juice pulp, the fruits and raisins in a food processor.

3- In a bowl, mix together your spices, flours, carob or cacao powder, spices, flaxseeds and pysllium husk.

4- Pour in your coconut milk and then your fruit&veggie “puree”. Mix again.

5- Pour your dough in a non-sticking baking pan.

6- Bake it 35 to 40 minutes at 185°C.

7- Let your cake cool down before eating it.


One thought on “Recipe: Upcycle your juice pulp

  1. Pingback: Recipe: How to eat more vegetables ? | Aubarona Yoga

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