How to make Gluten Free Flat Bread | High Fiber Flat Bread Recipe | Leftover Juicing Pulp Bread Recipe | Allergen Free High Fiber Bread Recipe | Allergen Free Vegetable Bread

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Homemade Veggie Flat Bread made with leftover Juicing Pulp

Wait! Don’t throw that juice pulp away! There is still a lot of good fiber and nutrients left in it that you could consume. Learn how to you’re your very own Veggie flat bread and more healthy food items through Health is Wealth HIS blog. This recipe is homemade, vegan, high fiber, allergen free, and nutritionally dense! Enjoy!

I don’t like to waste anything so I come up with crazy ideas for things to reduce the amount of waste we produce in our home. One thing that seems to be a constant fun project is finding ways to make new and different foods from the left over juicing pulp from my daily juice. From soup stalk, veggie crackers, biscuits, breads, seasoning salts, salad toppers and more! I have come up with several ways to use the pulp and not waste it. Check out other blog posts at HealthWealthIHS.com for more leftover juicing pulp recipes.

Don’t waste a thing! The leftover veggie pulp from juicing is still ALLIVE and full of nutritional benefits especially from the cellulose fiber. Some nutrients, vitamins and enzymes still remain even after the juicing process. I tend to look at it as a waste of healthy goodness and waste of money if I can’t use and consume most if not all of the whole plant in some way shape or form.

Here is an awesome Veggie Flat Bread recipe that I just took a shot in the dark on. I have used BOTH dehydrated Veggie Pulp and fresh veggie from the juicer Veggie Pulp before when baking breads and biscuits. The only difference I have found is the BAKING TIMES, with FRESH pulp the baking time will need to be slightly longer due to the added moisture. With this particular recipe I used FRESH pulp but dehydrated pulp would work just as well. The pulp used to make the flat bread pictured below was from my veggie juice that day that contained; spinach, cilantro, parsley, carrot, lemon, kale and ginger root. This bread was FULL of flavor!

Many of the items I make I just kind of throw together. I don’t usually measure to a T on everything so you may want to play around with some of the ratios to suit your liking.

I hope you enjoy this recipe as much as I did!

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Homemade Veggie Flat Bread made with leftover Juicing Pulp

Free of gluten, dairy, corn, soy, wheat, yeast, peanuts, nuts, casein, animal products

INGREDIENTS AND DIRECTIONS:

*2-3 Cups Leftover Veggie pulp FRESH or Dehydrated

*1-½ cups of my GLUTEN FREE Baking Flour mix (see blog for recipe)

OR

*1 ½ Allergen Free and Vegan store bought Baking/Biscuit Mix (Namaste Foods GF Biscuits, Piecrust and more! brand works great)

*1/4 cup whole Organic Chia Seeds

*1/4 cup whole or milled Organic Flax Seeds

*1 tsp. Baking Powder, aluminum and gluten free

*3-4 Tbsp. Organic Extra Virgin Olive Oil

* 1/2-1 cup pure spring or filtered water (add to desired consistency)

*1-2 Tbsp. Oregano and/or Allspice for added flavor

*1 tsp. Sea Salt

*Large Mixing Bowl

*Spoon or spatula

*Flat baking Pan/sheet 9×13 or 11×15 depending on desired thickness of bread

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Start: Preheat oven to 350 degrees F.

 1. Add Veggie pulp, Chia seeds, Flax seeds, Oregano/Allspice and Sea salt to a large mixing bowl and toss together

2. Add Baking Flour, Baking Powder, Olive oil while SLOWLY adding small amounts of Water to the bowl while you mix

NOTE: Batter should be slightly sticky, not dry or too liquid. Add more or less water to reach desired consistency. You can always add a touch more Baking Flour if Batter is too wet.

3. Use Olive Oil to coat the Baking pan/sheet

4. Scoop batter onto the baking pan/sheet and spread by hand to each corner and flatten.

NOTE: Coat your hands in Olive Oil to avoid batter sticking to your fingers while you pat it flat.

5. Bake at 350 degrees:

FRESH PULP:

Thin bread, 11×15, 25-35 min. Check at 15 minutes

Thick bread, 9×13, 35-45min. Check at 25 minutes

NOTE: These times may need to be longer if the batter from the pulp was overly moist/wet. Continue baking until the center is moist but not wet when you cut into it.

DEHYDRATED PULP:

Thin Bread, 11×15, 10-15 min. Check at 8 minutes

  Thick Bread, 9×13, 15-20 min. Check at 10 minutes

NOTE: A golden brown top is good. Continue baking and check every few minutes until center is baked through, moist but not dry.

6. Once baked, let cool for 5-10 minutes before serving

Granted the baking times are not exact, it all depends on how moist the juicing pulp was when you started and how much water you have to add to the mix to make the batter the right consistency. That and my oven is much older, it works great, but in some cases it takes a while longer to get things just right. Newer ovens may take less time.

Just remember to keep an eye on it and check it regularly. I made a thick batch that took almost 45 minutes to bake due to the amount of moisture left in the pulp. But it was well worth the wait.

This bread is delicious warm or at room temperature. Use it for veggie sandwiches, pair it with veggie pasta’s and as a flat bread topped with veggies. The more veggies the better, I say!

ENJOY!

Cheers to your Health!

-Health is Wealth – Integrative Health Specialist, Miranda Reyes, NCTMB, RMT, CMH

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