I recently did my very first "juice cleanse" and I gotta say, I’ve been thoroughly enjoying my green juice every morning. However, in doing so, I’ve also been struggling to come up with uses for the copious amounts of wasted pulp!

I saw a “pulp cracker” recipe on my friend Danny David’s page aka “Raw Fitness Guy” and it prompted me to get creative too. And well, since we all know what a sucker I am for ridiculously healthy vegan desserts, I was determined to invent some low-calorie, gluten-free sweet treats that were low in sugar, carbs & salt and yet could still satisfy my sweet tooth.

I created two different “oat/pulp cakes.” The first was more of a “breakfast loaf” than anything. REALLY healthy & light with a hint of vanilla and spice– a “sweet bread” if you will. The second was definitely more of a dessert-style chocolate cake. I used chocolate protein powder in the cake and topped it with a rich chocolate frosting.

Juice Pulp Recipe #1 – Vanilla Oat Pulp Bread

Ingredients:

1 cup pulp (mine was made from spinach, apples, mint, cucumber, celery & ginger)

1/2 cup date sugar (or coconut sugar or brown sugar)

1 tsp. vanilla extract

2 tbsp. almond butter

1 cup unsweetend almond milk

1/2 scoop vanilla Jacked on the Beanstalk Protein Powder

1.5 tsp. baking powder

1 tbsp. cinnamon

1 tsp. nutmeg

1.5 cups oats

2 tbsp. chia seeds

Topping Ingredients:

1/4 cup oats

1 tbsp. melted coconut oil

1/2 tsp. cinnamon

1 tsp. date sugar

Method:

Preheat oven to 350 degrees F. Grease a small 8 x 8 inch baking pan with coconut oil.

Mix the above ingredients together in a medium sized bowl in the order they’re listed. Pour into greased pan.

Mix topping ingredients together in small bowl and sprinkle over top of cake batter. Bake for 20 – 25 minutes. Allow cake to cool completely before eating. It will take some time to firm up but it has a nice, moist texture once cooled.

Juice Pulp Recipe #2 – Chocolate Oat Pulp Cake with Chocolate Peanut Butter Frosting

Ingredients:

1 cup pulp (mine was made from spinach, apples, mint, cucumber, celery & ginger)

2/3 cup date sugar (or coconut sugar or brown sugar)

2 tbsp. almond butter

1 scoop Chocolate Jacked on the Beanstalk Protein Powder

1 cup unsweetened almond milk

1 tbsp. cinnamon

1 tbsp. unsweetened cocoa powder

1.5 tsp. baking powder

2 tbsp. chia seeds

3 tbsp. raw cacao nibs

Chocolate Frosting:

2.5 tbsp. melted coconut oil

2 tbsp. unsweetened cocoa powder

3 tbsp. “Just Great Stuff” Powdered Peanut Butter (2 tbsp. regular peanut butter would suffice)

4 tbsp. unsweetened almond milk

1 g packet of vanilla stevia extract

Method:

Preheat oven to 350 degrees F. Grease a small 8 x 8 inch baking pan with coconut oil.

Mix the above ingredients together in a medium-sized bowl in the order listed. Pour into pan. Bake for 20 – 25 minutes then allow to cool.

Mix frosting ingredients together in small bowl and set aside.

Allow cake to cool completely before icing. It will take some time to firm up but it has a nice, moist texture once cooled. Cover with frosting and enjoy!