I often get requests for recipes that use left over juice pulp, which I love! It's not only amazing that you are juicing your heart out, its great that you want to use the pulp too.
As an aside, it's a good thing to mention that starting a compost or worm farm is ridiculously easy, clean, odour free and useful even if you don't have a garden to use it on. I've got a Hungry Bin worm farm and I'll never look back. If you get that guilty pang of throwing away juice pulp and scraps, or you just don't like your wheelie bin filling up with stuff that breaks down and smells, you can do one (or ALL!) of three things - compost, get chickens, or use it in recipes! Food waste represents 50% of all Kiwi household waste to landfill - which is nonsensical because it's perfectly useful and you don't have to keep paying for it to be disposed of! My chickens go nuts over juice pulp, and you should see the frenzy when I give them our left over almond oatmeal or juice pulp from Mondays Wholefoods Cafe!
But step aside chickens, this recipe is for HUMANS and it's delicious:
2 cups carrot or beet juice pulp
3 large onions, red or white
1 cup sunflower seeds
1 cup ground flax seeds (linseeds)
1/4 cup cold pressed olive oil
3 tablespoons of tamari
Optional herbs (basil, oregano)
Makes four sheets on a large dehydrator.
Place the sunflower seeds and flax seeds in a high speed blender or food processor and process into a fine meal.
Using the food processor, peel and blitz onions into small pieces (but not mushy). Add everything to a big mixing bowl - beet & carrot pulp, onion, sunflower & flax meal, oil, tamari and pepper - and stir to combine. You can add a little water if it needs it.
Spread onto dehydrator sheets or baking paper and place in your dehydrator. As you can see I have my Mother's super glamourous harvest maid dehydrator from the early 90s. Still works like a charm but I must admit the Excalibur's we use at the cafe are miles better and more efficient!
Every dehydrator is different, but for mine I dehydrated for 1 hour at 60 degrees and then reduced to 40 degrees for about 7 hours. As the bread dries out it will begin to bind together. Once the top feels dry enough, you can flip it over to ensure the underside gets the same treatment.
When dried to your liking, remove and cut into wrap-sized pieces and use for sandwiches!
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