Juicerpulpbread Recipes

Steps:

• Preheat oven to 350. Grease a loaf pan or small cake pan; set aside.
• In a medium bowl, whisk together the sugar, milk, egg, oil (or banana or applesauce), honey, vanilla (or other) extract), cinnamon, and cloves.
• In a large bowl, stir together the flour, baking powder, baking soda, and salt.
• Add the milk mixture, then the pulp from juicing. Stir with a wooden spoon until combined, but do not overmix.
• Spoon the batter into the prepared pan. Bake for 35 to 45 minutes or until a knife inserted into the center comes out clean.
• Cool in the pan for 10 minutes. Remove the bread from the pan and cool on a wire rack or cut your cake into pieces. The cake is especially nice with cream cheese frosting! Enjoy!

Steps:

• 1 1/2 cups fruit and vegetable pulp leftover from a juicer (We used 1 cup berry/apple and 1/2 cup carrot, but any combination will work here. See Cook's Note)
• Preheat the oven to 350 degrees F; spray a 9-by 5-inch loaf pan with nonstick cooking spray (see Cook's Note).
• In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt and cardamom if using.
• In another large bowl, whisk together the light brown sugar, vegetable oil, granulated sugar, vanilla and eggs. Add the dry ingredients to the wet in 2 additions, folding together until just combined. Fold in the fruit and vegetable pulp.
• Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Set aside until the pan is cool enough to handle, then unmold the bread onto a wire rack to cool completely before slicing.

Steps:

• Preheat oven to 350°.
• Mix sugar, vanilla, pulp and eggs.
• Sift flour, baking powder, cinnamon, nutmeg and salt.
• Slowly blend the dry ingredients into the wet ingredients.
• Fold in any optional goodies.
• Pour everything into a greased and floured pan (9x9x3).
• Bake for 55-60 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Steps:

• In a large bowl, combine the juice pulp, onion, garlic, oregano, cumin, salt, chili powder, egg and breadcrumbs until well incorporated. The mixture should stay together when squeezed. If it's too wet, or is falling apart, try mixing in a bit more breadcrumbs as needed. Portion out into 6 equal mounds, and then shape into patties using your hands. Place on a baking sheet or plate and continue shaping each one.
• Place a griddle pan over medium-high heat. Once hot, grease with 1 tablespoon coconut oil and fry 3 patties at a time. Cook for about 2 to 4 minutes on the first side, or until golden brown, and then flip over and cook for 1 to 2 minutes longer. Return to plate. Grease the griddle once more with the remaining coconut oil and cook the remaining 3 patties in the same way.
• To assemble the burgers, split the buns open, and toast, then spread with mayo or mustard if you wish and fill with a patty, lettuce and slice of tomato. Sandwich together and serve immediately.