Tag Archives: Baking and Confections

Raw Juice Pulp Cake

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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 but I’ll also be experimenting with many new additions!

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! 😉

Raw Juice Pulp Cake

Raw Juice Pulp Cake

INGREDIENTS

 Cake

  • 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

Date Icing

  • 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

Instructions:

  • 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 Mum

So pretty!

So pretty!

Couldn't resist eating more, it's so good!

Couldn’t resist… it’s so good!

"Uh... Mom.... What in the heck is this?"

“Uh… Mom…. What in the heck is this?”

"Ok.. here goes!"

“I guess I”ll try it…”

"OOH! I LIKE IT!"

“OOH! I LIKE IT!”

Ava's still working on her dinner, cake later

Ava’s still working on her dinner, cake later

Raw Juice Pulp Cake

Raw Juice Pulp Cake

Gluten-Free Almond Hemp Breakfast Cookies

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I love making breakfast cookies for the kids! They’re so easy and make the best leftovers, perfect for mornings I’m in a hurry or don’t feel like cooking. Plus they’re perfect traveling! I usually make these Healthy Breakfast Cookies but my kids are sick of them. Time for something new! 

These are a perfect way to use your leftover almond pulp! These “cookies” aren’t super sweet like traditional cookies but they are delicious and filling! They are fragile yet dense, probably because of the almond pulp. Both of my kids love these! I wasn’t sure at first but found myself eating a few today! 

After baking them I stored them in the fridge, reheated them in the toaster oven the next day. I saved a bit of the “dough” to spread on sprouted muffins for the kids.

Gluten-Free Almond Hemp Breakfast Cookies

Gluten-Free Almond Hemp Breakfast Cookies

Cash loves them!!!

Cash loves them!!!

Feel free to cut this recipe in half if you don’t have that much pulp. I always make a double batch of almond milk so I have a ton of pulp leftover. I will continue to make these cookies and experiment with different additions! 

Gluten-Free Almond Hemp Breakfast Cookies

Ingredients:

* 2 cups almond pulp (I’ll be testing a recipe using almond flour for those of you who don’t make your own almond milk!) 

* 4 Tbsp almond butter

* 4 Tbsp hemp seeds (optional if you don’t have any)

* 1 medium banana

* 6-8 medjool dates, pitted and chopped 

* 1/2 – 1 tsp ground cinnamon or pumpkin pie spice 

Directions:

1. Preheat oven to 350

2. Add all the ingredients into your food processor using your S blade

3. Pulse/blend until it reaches a doughy consistency

4. Scoop out using an ice cream scooper (or a spoon) and portion onto parchment lined baking sheet 

5. Flatten and shape cookies (I flatten and round mine!)

6. Bake for 25-30 minutes or until lightly brown. Let cool on the pan for 10-15 minutes before removing 

Add all ingredients into food processor

Add all ingredients into food processor

Pulse/blend until it reaches a dough-like consistency

Pulse/blend until it reaches a dough-like consistency

Scoop onto parchment lined baking sheet

Scoop onto parchment lined baking sheet

Shape and flatten

Shape and flatten

I like bigger cookies!

I like bigger cookies!

Bake for 25-30 mins or until lightly brown. Let cool on tray for 10-15 minutes before removing

Bake for 25-30 mins or until lightly brown. Let cool on tray for 10-15 minutes before removing

Gluten-Free Almond Hemp Breakfast Cookies