Juice and Pulp-Cakes
A Lovely Sunday Breakfast Party
With great conversations and a lovely warm sunlit day shining through the windows, a Juice themed breakfast party occurred. Making juice for one is way too much of a clean-up job so I figured I make a party out of it.
The juice was freshly extracted from apples, carrots, celery, and when those ran out, I put a pear through my beloved juicer, and not only was it healthy but it seemed that the general consensus was that it was really tasty. There’s always a lot of pulp left after juicing and instead of wasting all the sliced chunks and shrivelled up fruits and vegetables, I decided to recycle it to make pancakes, or shall we say pulp-cakes. I wasn’t sure how it was going to turn out and we kind of just wrung it, but it was really delicious. I used Bob’s Red Mill gluten-free pancake mix and added almond milk instead of cow’s milk to make this dairy-free, gluten-free breakfast for this inaugural Sunday breakfast party.
Thanks to all the great conversationalist who came and Sarah R. for conjuring her pancake skills into mixing the right kind of pulp-cakes.
Stay tuned, as I’m thinking pulp-meals for next week…