Juice Pulp “Breadcrumbs”
I know this sounds weird and I admit I was skeptical myself. However, I can honestly say after making this recipe, I’m totally sold.
These “Breadcrumbs” are so good that I actually pour out handfuls to snack on when I’m looking for something salty to eat. It’s a guilt free snack as it’s only vegetables.
I decided to try this out because I hated seeing all the precious food that was being wasted when I would juice. I initially would just throw away the pulp after making juices for the week because I didn’t know what to do with it and believe me I felt guilty every week. I also hated seeing all that money we spent in the garbage can.
This is a great and viable solution. There’s no waste and it’s cost effective. “Waste not. Want not.” Think of all the things you can use breadcrumbs for and these are a perfect substitution. Not only that, but the snack thing is huge!
Now this recipe is basically the same as my “Rutabega breadcrumb” recipe. The only differrence is the main ingredient.
I typically juice a lot of beets, carrots, and celery for my week of juices, so that what I used for this batch of “crumbs”. However, I”m sure you could use just beet, or any other mixture that you end up with.
I guarantee you will be pleasantly surprised with the results!
Good luck and happy snacking! Imagine…healthy breadcrumbs….AMAZING!
Ingredients:
About 4 cups juice pulp (mine was a mix of carrots, celery, and beet)
*you can use whatever you like
Directions:
Preheat oven to 325 degrees F. Place fresh juice pulp on an ungreased baking sheet in a THIN, even layer and place in the oven to bake for 10 minutes. Remove from oven, stir around, and return to the oven for another 10 minutes. Repeat the stir and return to the oven process 4 more times(for a total of 60 minutes). At 50 minutes, add salt, garlic powder, dried oregano, dried basil, and dried parsley to the crumbs (to taste) and stir around. Return to the oven for the last 10 minutes.
*I add the spices at the end to make it taste like the “Italian style” breadcrumbs I grew up eating, but you could easily omit the spices for plain “crumbs”, or add your own mix.
- About 4 cups juice pulp (mine was a mix of carrots, celery, and beet)
- *you can use whatever you like
- Preheat oven to 325 degrees F.
- Place fresh juice pulp on an ungreased baking sheet in a THIN, even layer and place in the oven to bake for 10 minutes.
- Remove from oven, stir around, and return to the oven for another 10 minutes.
- Repeat the stir and return to the oven process 4 more times(for a total of 60 minutes).
- At 50 minutes, add salt, garlic powder, dried oregano, dried basil, and dried parsley to the crumbs (to taste) and stir around. Return to the oven for the last 10 minutes.
- *I add the spices at the end to make it taste like the “Italian style” breadcrumbs I grew up eating, but you could easily omit the spices for plain “crumbs”, or add your own mix.
