Pound Cake Meets Beet Pulp

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).