Creative Recipes to Upcycle Juice Pulp: Waffles, Pancakes, and Carrot Cake

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The biggest grievance I hear about juicing is that folks lose all the glorious fiber in the pulp. You’re right, the pulp still has the beneficial fiber, so why not upcycle (trendy word to describe reusing a product in a new way)  the pulp in other recipes? Don’t ditch juicing, instead try these fiber-packed recipes next time you juice. Waffles and pancakes are a simple way to get started, but for those who have time for cake try my Loaded Carrot Cake. You will not be disappointed with this super moist, less sweet cake.

So, for my fellow juicers here are a couple recipes for you (and those who don’t juice feel free to steal the pulp from a friend or grate up your own.)

Wendy Jo’s Loaded Carrot Cake

Ingredients:

• 4 eggs
• 3/4 cups canola oil
• ½ cup applesauce
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 8oz crushed pineapple, drained
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1Tablespoon ground cinnamon
• 5 cups carrot pulp (add in a kick with 1″ ginger, too!)
• 1 cup chopped pecans, optional

Frosting Recipe:

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 2 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Dairy Free Frosting:

• 2 cups powdered sugar
• 1/4 cup coconut milk
• vanilla, to taste

Directions:

1. Preheat oven to 350 degrees F* and grease and a 9×13 inch pan with cooking spray.
2. In a large bowl (or food processor), beat together eggs, oil, white sugar and vanilla. In a separate bowl mix together flour, baking soda, baking powder, salt and cinnamon. Add the dry ingredients to the wet ingredients, then stir in carrots. Fold in pecans then pour cake batter into prepared pan.
3. Bake for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans.

Note: I don’t frost my cake…I serve it with a dollop of frosting.  The cake will last longer if it’s not frosted, and if you can’t eat it all, freeze it!

Not into sweets? Try these two breakfast additions, waffles or pancakes are great for a weekend breakfast. Freeze the leftovers individually then place into a Ziplock in the freezer for later!  Reheat in the oven or toaster.

Simple Waffles

Ingredients:

• 2 cups flour, organic all purpose or whole wheat pastry flour
• 1 Tbsp & 1tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon (or any other sweet spice you like)
• 1 Tbsp sugar or palm sugar
• 1 3/4 cup milk
• 2 eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• ½ cup vegetable or fruit pulp (zucchini, carrot, apple, or spinach) or grated carrots
• Cooking spray
• Fruit, nuts, & syrup of your choosing

Directions:

1. In a mixing bowl add and stir dry ingredients (flour through sugar).
2. In a separate bowl whisk together milk, eggs, oil, and vanilla extract. Fold in veggie pulp.
3. Make a well in the center of the dry ingredients, pour in wet ingredients and stir until combined. Store in the refrigerator until ready.
4. Heat up a waffle iron and spray with cooking spray (I used coconut cooking spray from Trader Joe’s).
5. Ladle batter into waffle iron once heated (you should know your waffle iron, if not ask me here and I’ll get back to you!)
6. Now…savor every bite & each moment with those you love!

Simple Carrot Pancakes

Ingredients:

• ¾ cup buttermilk or ½ cup + 2 Tbsp milk & 2 Tbsp lemon juice
• 1 egg
• 2 Tbsp coconut oil, melted
• 1 cup carrot pulp or a blend (carrot, apple, ginger pulp)
• 1 Tbsp sugar
• 1 cup flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon
• cooking spray

Directions:

1. In a medium mixing bowl, whisk together buttermilk, egg, coconut oil, and carrot pulp.
2. In a separate bowl, mix together dry ingredients: sugar, flour, baking powder, baking soda, salt, and cinnamon. Make a well in dry ingredients and then pour the wet ingredients into the center of the dry ingredients. Mix until just blended (lumps are okay with quick breads such as pancakes).
3. Heat a griddle, cast iron, or nonstick pan over medium heat. Spray pan with cooking spray and drop mounds of batter (~¼ cup pancake batter) around the pan–avoid overcrowding the pan. Heat until bubbles form in the pancake then flip and finish cooking for 2-3 minutes or until cooked through.
4. Serve pancakes with maple syrup or apple sauce for little ones.

Keep the Creativity Coming

Looking for other ways to up your juice pulp? Consider those recipes that call for spinach that has been squeeze dried–perfect use for that green pulp you made up yesterday morning.  Do an entire green juice of spinach, kale, and parsley and wah-la, you have squeeze dried greens!

• Baked spinach & artichoke dip (use your kale & spinach pulp)
• Savory muffins with bloody mary pulp…add some parmesan and WOW!
• Tzatziki (you know, the cucumber sauce)
• Carrot, orange and ginger scones

What would be your way to use up the refuse?  Share!

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