One-Bowl Juice Pulp Bread // Muffins Recipe

>> Sunday, January 5, 2014

As with any new toy, the juicer has certainly consumed my attention this past week. And I'm already learning so much about certain fruits and veggies. Likes and dislikes. Opportunities to save and interesting flavor combinations. So far, I really like apples, romaine lettuce, carrots, and lemons + limes. They are all tasty, easy to clean, and yield a lot of juice.

The kale in this photo, on the other hand, probably gave up 2 drops of juice total . . . and mostly just ran through the machine into the pulp drawer. I don't think, necessarily, all kale in general is like this -- but ours was particularly dry.

Live an learn.

But I figured this folly was an opportunity to experiment with using pulp in fun ways. So, I made bread! And, then again today, I made this same bread recipe -- doubled it -- and baked muffins. The pulp gives baked goods flavor, any residual nutrients, and lots of fiber. This mix includes beets, carrots, oranges, limes, and celery.

(PS: Don't have juice pulp? Sub in shredded carrots, apples, or other fruits/veggies 1:1 ratio!)

(Also: I promise not all recipes going forward will involve juicing. But some will. I'm hooked!)

(makes 2 loaves or 24 muffins -- use any pulp)

What you'll need . . .
  • 3 cups white-whole wheat flour
  • 1/4 cup flax meal
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • Heaping teaspoon ground cinnamon (or other spice)
  • 2 cups (fluffed, not packed) fruit/veggie pulp 
  • 1/2 cup olive or canola oil
  • 1/2 to 3/4 cup unsweetened almond milk (or other milk, even water)
  • 1/2 to 3/4 cup maple syrup (depending on sweetness desired)
  • 1 teaspoon vanilla extract 
Method . . . 
  1. Preheat your oven to 350 degrees F. If you've baking bread, lightly grease your bread pans; muffins grease muffin tins.
  2. In a large bowl, combine the flour, flax meal, salt, baking powder, and cinnamon together. Then mix in the pulp and follow with the oil, almond milk, and maple syrup. 
  3. Mix until just combined. Batter should be like normal quick bread or muffin batter, so if it is too thick, add more liquid -- milk.
  4. Then divide into half for bread or portion out into individual muffin tins. 
  5. Bake for 40 to 45 minutes for bread or 20 to 25 minutes for standard muffins.
  6. Repeat with rest of batter -- bread is done when set in middle and lightly golden brown. 
  7. Let cool before serving or storing in your refrigerator (or freezing!).

We made our bath of muffins this morning, and I'm happy to report that we have a great centerpiece for our breakfasts this week. Ada loves this bread. It's sweet without being overly so. The pulp really just injects it with flavor. Oh, and it goes great with . . . juice. So, more pulp.

What to do next?

Have you tried/made pulp bread, crackers, or other baked goods?

And don't miss our 90 healthiest recipes of 2013! Lots of delicious, wholesome foods for breakfast, lunch, dinner, and beyond. Includes both vegan and vegetarian recipes to please the entire family -- even toddlers!

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