Mirjam We all know juicing is a powerhouse move when it comes to getting a quick shot of vibrant health. It’s like giving your body a nutrient bath! But, if you’re anything like me, you’ve probably wondered, “What on earth do I do with the leftover pulp?” Well, friend, today we’re turning that pulp into something amazing, and no, it’s not just compost.
Let’s talk fiber for a sec. When you juice, the pulp that’s left behind is primarily insoluble fiber—great for digestion but not quite what you’re after when you’re drinking your nutrients. Fresh-pressed juice is packed with soluble fiber, which helps your body absorb 100% of the vitamins, minerals, and enzymes that your fruit, leafy greens, and veggies have to offer. But, before you toss that pulp, let me show you how to make it the star of your next raw food creation: Carrot Pulp Caraway Flatbread!
This recipe turns juicer leftovers into a hearty, flavorful raw flatbread that’s perfect for topping with your favorite spreads, leafy greens, sprouts, marinated carrot strips, or whatever toppings your heart desires. You can even enjoy it as a satisfying in-between on its own! If you’ve been feeling a little bummed about tossing out your pulp, this recipe will not only ease your mind but also elevate your raw food game by turning that pulp into something truly delicious and versatile.
Carrot Caraway Flatbread Recipe
Ingredients:
- 2 cups (200 g) carrot pulp
- 8 oz (250 g) zucchini, chopped
- 2 tsp caraway seeds
- 2 tbsp onion powder
- 1 tsp garlic powder
- 1 tbsp chia seeds
- 1 tbsp psyllium husk powder
Method:
- Mix all the ingredients in a food processor until it forms a dough-like consistency. Yes, it’s that easy.
- Spread the mixture evenly onto a non-stick dehydrator sheet.
- Dehydrate at 145°F (63°C) for two hours. The higher initial temp helps with drying without compromising those precious enzymes.
- Carefully flip the flatbread, remove the silicon sheet, and continue to dehydrate for another 4-6 hours at 115°F (46°C).
- Score the flatbread into 6 equal pieces and store it in the fridge in an airtight container. It’ll last about a week or two—if you don’t eat it all first!
Voila! You’ve just transformed your humble carrot pulp into a gourmet raw flatbread that’s so tasty, you might even find yourself juicing just to get the pulp.
But First, Let’s Talk Juicers…
If you’re looking to upgrade your juicer game, let me introduce you to two juicer MVPs that I absolutely love: Hurom and Nama. These juicers are not just juice makers; they’re pulp-perfecting machines. Whether you’re looking for silky smooth juice or maximizing pulp for creative recipes like this flatbread, both will deliver.
Plus, here’s the juicy part—pun intended—you can grab either with a discount! Use code rawfoodfeast at checkout for a little extra love from me to you. Why settle for less when you can get the best juicers that will have you whipping up juices, pulps, and recipes that are downright delicious?
Maximizing Your Juice and Pulp Game
The beauty of juicing isn’t just in the glass of vibrant, nutrient-dense liquid; it’s also in what’s left behind. So, instead of waving goodbye to your pulp, let it fuel your creativity. This carrot caraway flatbread is just the beginning—there are endless ways to turn your juicer scraps into mouthwatering meals. Think crackers, veggie patties, and even desserts. (Yes, desserts!)
With your Hurom or Nama juicer by your side, you can squeeze out all the health benefits while giving the pulp a second life on your plate. Don’t let any part of your produce go to waste—juice it, love it, eat it!
Now go grab those carrots, and let’s get juicing…and flatbreading!
