Tag Archives: flour

Raw Juice Pulp Cake

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4

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

Simple Coconut, Ginger, Carrot Breakfast Bread (Sugar, Soy & Wheat Free)

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5

Since both my kids decided to nap at the same time today, I had a chance to make this breakfast bread recipe I’ve had my eye on for a few weeks. I’m always on the lookout for healthy but fast breakfast options for busy mornings and this works perfectly! I had leftover shredded carrots from making the Healthy Veggie Muffins a couple of days ago and Chipotle Split Pea Soup last night so this was a perfect way to use them up!

Breakfast bread with peanut butter, orange slices and a glass of almond milk… Yummy!! Toddler and hubby loved this and ate it throughout the day!

The original recipe is from… you guessed it! Melomeals: Vegan For $3.33 A Day, my all-time favorite recipe source and vegan food blog. I changed it up a bit over the past year, I make it often because it’s really good! If you haven’t explored her blog, PLEASE do so!!!

  • 2 cups old-fashioned oats
  • 1 tablespoon baking powder
  • 1 tablespoon cinnamon
  • 1/4 – 1/2 teaspoon Kal Stevia Powder (I use 1/4 tsp)
  • ¼ teaspoon cloves
  • ¼ teaspoon cardamom
  • ¼ teaspoon black pepper
  • 4 tablespoons fresh ginger
  • ¾ cup dried unsweetened coconut
  • 2 large carrots
  • 1 – 15 oz can of white beans and their liquid
  • 1/3 cup water
  • 2 tablespoons psyllium husk
  • 1/2 cup unsweetened applesauce – I like to use cinnamon
  • 1 tablespoon vinegar – I used apple cider vinegar
Pre-heat Oven to 375
1.       In a food processor, process oats into flour; place in mixing bowl with the rest of the dry ingredients.
2.       Next, pulse the ginger and carrots in the food processor until really broken up
3.       Add the beans, water, psyllium, applesauce and vinegar and puree until smooth
4.       Add to the dry ingredients
5.       Grease an 8 by 8 square pan and bake at 375 for 45 minutes.
6.       Let cool completely before serving
Oat “Flour”
Ginger & Carrots
Dry Mix
Putting it all together
Add wet to dry
Pour into pan and flatten

Easy Breakfast Bread!