What To Do With Juice Pulp!

I absolutely hate to waste food, and I’ve always felt like I’m doing just that when I throw out the pulp after juicing. Many times I’ve considered to try and bake with the juice pulp and today I did just that! Just what rainy days are for…

juice pulp recipe

The result was this recipe is something close to banana bread or carrot cake, just with more diverse flavours and way more nutritional value! Not only is it packed with fibre from the pulp but low in sugar, with just a small amount of agave to sweeten both the loaf and frosting.

You can choose to omit the cashew frosting for something less sweet (if that’s your thing!), and instead serve with a smear of dairy free butter. You could also split the mixture into muffin tins if you’d prefer this over a loaf.

What To Do With Juice Pulp!
Juice Pulp Loaf
  • 2 cups wholemeal self raising flour
  • 3 tablespoons flax seed meal
  • ¼ tsp salt
  • ½ tsp cinnamon
  • 2 cups juice pulp (mine was from carrot, celery, beet, orange and apple juice)
  • ½ cup coconut oil
  • ¾ cup almond milk
  • ¼ cup agave syrup
  • ½ tsp vanilla essence
Passionfruit Cashew Frosting
  • ½ cup soaked cashews
  • 2 tablespoons coconut oil
  • 2 tablespoons agave syrup
  • 1 tablespoon almond milk
  • 1 passionfruit
Loaf instructions
  1. Preheat oven to 180 degrees celsius
  2. Combine the flour, flax meal, salt and cinnamon in a large bowl
  3. Add the pulp, oil, milk, agave and vanilla and mix until just combined, the batter should be the same consistency as muffin batter
  4. Pour into a greased bread pan and pop in the oven for 40 minutes – it’s ready when golden brown on top and a skewer comes out clean
Passionfruit Cashew Frosting instructions
  1. Add all ingredients to your blender and mix until well combined. Add more milk if required to reach desired consistency
  2. Spread over the loaf once cooled and pop in the fridge


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