Juicer Pulp Recipes

Juicers make lots of pulp, and I certainly don't want to just throw it away. There are many ways to not waste it, though.

Storage

Freeze it! If you want to be super granular, you can separate out the pulp after you juice each thing. Finish with the apple, put the apple pulp in a bag; finish with the carrot, put that in the carrot bag; etc. It's laborious but you have more control over the long term of what you want to do.

Usage

If you don't have any room or time, you can always just compost it. Your garden will love it. But there is so much more you can do.

Stock

If you are juicing vegetables like carrots, celery, tomato, etc., throw it in your freezer bag of vegetable ends and things. When you make your stock, use a slow cooker and let it go all day on low to really pull out everything.

Syrup

If you are juicing fruits like apples, cherries, etc., use the pits (if present) and the pulp to make a reduction[2] for use in things like shrubs, ice cream, flavoring plain carbonated water, etc.

Muffins[1]

I use this recipe for pulp from my basic juice recipe of carrots, apples, lemon, and ginger. Doesn't have to be any or all of these, really. But the carrot is kind of the core of this recipe, so I'd aim for at least having carrot.

Cookware

• Measuring cups/spoons/scale
• Microplane/grater (opt. if fresh ginger)
• Spatula
• Stand mixer (opt.)
• Ice cream scoop or something similar for portioning muffins out
• Muffin tin
• Oven

Ingredients

• 280g / 2c carrot pulp
• 200g / 1 2/3 cup all-purpose flour
• 100g / 1/3 cup whole-wheat flour
• 8g/2t baking powder
• 4g/1t baking soda
• 8g/2t ground cinnamon
• 2g/1t ground ginger
• 6g/1t salt
• 150g / 3/4 cup brown sugar
• 2 eggs
• 100g / 1/3 cup buttermilk
• 125g / 1/2 cup vegetable oil

Instructions

1. If your pulp is frozen, take it out a few hours before or put it in the fridge about 24 hours ahead of time.
2. Preheat your oven to 350°.
3. Combine pulp and all dry ingredients together.
4. Add wet ingredients and mix just until combined. Overmix will make it tough and chewy.
5. Add 1/4 cup of batter to each muffin hole. Top them all off evenly with the excess.
6. Bake for 15-30 minutes. If your pulp is extra wet, you could end up waiting a while. Wait for the muffin tops to get brown and use a toothpick to test the inside for doneness.
7. Eat immediately or refrigerate/freeze them.

References

1. Muffins

Last modified: 202607251643