One way to use up juice pulp leftover. Gluten, dairy, egg free.
Combine all ingredients in a bowl (hand is easiest). The dough should stick together*.
Form into whatever shape you prefer - cookies, small muffins, low cake… (small pound cake on the picture).
Bake at 170°C for 20-40 minutes, until it starts to brown. (It was close to 40 minutes for my pound cake).
*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 add a bit of liquid.
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Recipe by Veronika Bar, of www.veronikabar.com. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.