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Basic Eggless Juice Pulp Dough

Prep Notes

Don’t know what to do with your juice pulp? Allergic to eggs? Want to indulge with a piece of cake with your cup of tea or coffee, but healthier? Or just have something available for a quick snack or to go? The solution lies right here in my super easy and versatile Basic Eggless Juice Pulp Dough. You could make it totally sugarless too, by omitting the sweetener or use a couple of drops of stevia instead.


2 cups leftover juice pulp

2 cups almond flour

3 tbsp coconut oil

1 tbsp honey (or to taste)

optional spices such as cinnamon, vanilla…


  1. Combine all in a bowl with your hand. The dough should stick together*.

  2. Form into whatever shape you prefer, rather not too thick though. Cookies, small muffins, low cake… (small pound cake on the picture).

  3. Bake at 150-175°C for 20-40 minutes, until it starts to brown, depending on the size.


*My juice pulp is not too dry due to an old unsophisticated juicer. If your juice pulp is very dry and the dough doesn't get sticky, you may need to experiment with adding a bit moisture. Perhaps yogurt?