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
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
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.