Good morning all!
Yesterday I made a lovely juice for @lenasveganliving Fruits and Veggies Monday here.
This juice was wonderful, loaded with nutrient rich vegetables and fruits. As many of you know, using a juicer produces a bi-product...
Fruit and Veggie Pulp
As one who never likes to waste, especially when fruits and vegetables can be very expensive, I have come up with a few great recipes to utilize the Fruit and Veggie Pulp!
Isn’t that great!
I’ll be sharing those with you over time so do stay tuned! Although a lot of the juice has been extracted, much of the flavor, nutrients and fiber is still nutritious!
Today we will be making Pineapple Cakes
You will need:
- 1/c cup Organic maple syrup or Raw Organic agave
- ¼ cup plant based milk
- 1 chia egg
- 2 Tablespoons Coconut Oil
- 1 teaspoon vanilla
- 1 1/3 cups gluten free flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1/8 teaspoon salt
- 1 ½ c fruit & veggie pulp
- 3/4 cup chopped pineapple
Preheat oven to 350. Oil bread pan or muffin pan.
Mix all wet ingredients, except chopped pineapple. Set Aside. Combine all dry ingredients Combine wet and dry ingredients just until mixed. Add chopped pineapple.
Spoon the batter into cake pan or muffin tins. Bake for 30-40 minutes or until knife inserted comes out clean.
Let cool, and enjoy!
So moist, sweet, (and don’t tell anyone but this delicious sweet cake also contains VEGETABLES)
So glad you stopped by today! Isn’t it great, no waste!
Think about it, 2 meals from one serving of fruits and vegetables!
I know some like to compost with the juice pulp, but I have other recipes to share! You’ll be glad you didn’t compost!
So stay tuned!
As always, blessings to you