I have this thing about food wastage and when it comes to juicer pulp i can't bear the thought of throwing all that nutrition in the bin. If only I had chooks!!

After juicing this morning I took a glance at the fruit bowl and "bingo" - a large ripe banana stared at me just beckoning to be turned into a cake and the juicer pulp was going to to be a part of that.

Suprisingly the outcome was good. Actually i couldn't believe how good it was. I try to use minimal sugar in my recipes and in this cake I only used a 1/4 cup of rapadura which for me and more so the kids was plenty and paired nicely a little dollop of Meredith Dairy Sheeps Milk Yoghurt and blueberries. Delicious! A drizzle of honey would be complimentary to this cake when serving it if you wanted things a little sweeter.


Recipe:

4 eggs separated
2 tspn vanilla extract
1 tspn baking powder (gluten free)
1/2 tspn baking soda
1/4 cup rapadura sugar
1/4 cup coconut oil
1 tspn ground cinnamon
1 tspn ground nutmeg
1 cup juicer pulp
2 medium ripe bananas
1 1/2 cups almond meal
1/2 cup of walnuts, pecans (whatever you have)

Preheat oven to 185 degrees celcius
Line a baking tin or springform tin with non stick paper

Bowl 1 -Beat the eggwhites, vanilla, baking poweder and soda until thick and fluffy
Bowl 2 - Whisk the egg yolks, sugar, coconut oil, cinnamon nutmeg in another bowl until creamy
Bowl 3 - Mix juicer pulp, mashed banana, almond meal and nuts
Fold alternate batches of Bowl 1 and Bowl 3 into Bowl 2

When mixed completely place batter into baking tin and bake for 30 - 40 mins or until a skewer when inserted comes out clean.


For other ides about what to do with juicer pulp try here and here