Pound cake meets beet pulp.
A clash of the titans, a turning of the tides, a monumental occasion.
Is it possible to use up leftover juicing pulp in a delicious dessert while also celebrating a holiday?
Folks, I am living proof that it can be done.
As a persistently frugal frau and obsessive juicer, I’ve always felt a bit melancholic over tossing the remaining pulp from a juicing session. It seems such a waste to toss out all that great fiber (woohoo fiber!). So, for months I’ve been pondering what best to do with this juicer pulp. I finally figured it out and just in time for Valentines Day too.
I’d read on several blogs with a similar such dilemma that they enjoyed adding their pulp to muffins. I decided that I’d add mine to a great pound cake recipe. I knew that whatever recipe I adapted would have to be very moist and rich to give the pulp a fresh life again. So, I opted for Joy the Baker’s Honey Whole Wheat Pound Cake (can’t really go wrong with anything from Joy). For the sweeteners, I used sugar in the raw cane sugar; and for the honey, I suggest using something super wild, raw, and local. Good honey really makes a difference in this dessert.
And, I was selective in my pulp choice; although I had a number of leafy greens, oranges and apples for pulp, I selected out just my beets and carrots, knowing that they’d give a lovely, natural pink hue to the end result. And the pink isn’t too pink, no pepto-bismol pound cake here; the rose color is subtle and just dusts the top. So there you have it, a delish dessert to share with a loved one that is also packed with fiber (hopefully you’re really close to that loved one of yours; if not, this might just take it to the next level).
Preheat the oven to 350 degrees Fahrenheit. Butter a 9 x 5 inch loaf pan and 4 circles of a muffin tin (this recipe gives you a little extra love).
Sift together the whole wheat flour and baking powder in a medium sized bowl. Set aside.
In a large (and I do mean large) mixing bowl, add the sugar, honey, and 1 and a 1/2 cubes (10 tbsp) of the softened butter. Using an electric mixer, beat over medium speed for about three minutes. Add the vanilla and beat a bit more. Add the eggs one at a time, mixing them until fully combined.
In a skillet pan, melt the remaining butter over medium heat. Add the veggie pulp and sautee until the butter coats the pulp thoroughly (about 3 minutes). Take off the heat and let cool.
Then, add the flour and buttermilk a little bit at a time, blending to completely combine. With just a little bit of flour and buttermilk remaining, add the buttery pulp and mix it in for about 1 minute. Combine the remaining flour and buttermilk and mix.
Pour into prepared pans. The muffins will be done in about 20 minutes. The loaf will take longer, about one hour. It will be done when a toothpick inserted in the middle comes out clean.