I’m always looking for ways to reinvent my juicing pulp since I have so much in my freezer. I usually make raw burgers by mixing sunflower seeds and a few other things together, then dehydrating them. I’ll post that recipe soon but until then you’ve got to try this!
This turned out great! When you use leftover pulp containing beets it comes out a beautiful red velvet color! You can’t even tell there are veggies in this, everyone will be fooled AND you won’t waste your pulp!! Sorry about the bad pics but you know the story!
- 3 cups of leftover juice pulp (I used beet, basil, fennel & carrot pulp – pulp with beets in it are really good in this recipe!)
- 1/2 cup almonds or cashews, soaked for at least 4 hours
- 3/4 cup dates, chopped
- 1/2 cup psyllium husks
- 1 teaspoon of nutmeg
- zest of one lemon or orange
- 1 cup dates, soaked for at least 1 hour
- juice of one lemon or orange
- 2 teaspoons of psyllium husks
Optional mix-ins – Haven’t tried these yet but I think they would be good? * Unsweetened shredded coconut – add to cake mix or icing * 1/2 banana into the cake mix * Almond butter * Cacao powder
- Cake – place all ingredients into a food processor and blend until well mixed, stopping to scrape sides and push mixture along if it gets stuck
- Press cake mixture into a pan – I used a 8″ x 8″ pan but you could use a pie pan
- Icing – blend dates, psyllium husks and lemon together until you have thick frosting consistency – I used my magic bullet for this, next time I’ll use my mini food processor
- Spread icing on top of cake and let cake sit for 10 or so minutes. I let mine sit in the fridge for 30 minutes but I don’t think that’s necessary. Cut and serve!
Original recipe idea from The Raw Food MumTags: Baking and Confections, Beet, beet juice pulp cake, Cake, Cook, flour, Home, Icing (food), lemon, raw juice pulp cake, vegan juice pulp cake