Funky Juicer Pulp Cake Food

JUICE PULP QUICK BREAD

Steps:

• 1 1/2 cups fruit and vegetable pulp leftover from a juicer (We used 1 cup berry/apple and 1/2 cup carrot, but any combination will work here. See Cook's Note)
• Preheat the oven to 350 degrees F; spray a 9-by 5-inch loaf pan with nonstick cooking spray (see Cook's Note).
• In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt and cardamom if using.
• In another large bowl, whisk together the light brown sugar, vegetable oil, granulated sugar, vanilla and eggs. Add the dry ingredients to the wet in 2 additions, folding together until just combined. Fold in the fruit and vegetable pulp.
• Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Set aside until the pan is cool enough to handle, then unmold the bread onto a wire rack to cool completely before slicing.

FUNKY JUICER PULP CAKE

Steps:

• Preheat oven to 350°.
• Mix sugar, vanilla, pulp and eggs.
• Sift flour, baking powder, cinnamon, nutmeg and salt.
• Slowly blend the dry ingredients into the wet ingredients.
• Fold in any optional goodies.
• Pour everything into a greased and floured pan (9x9x3).
• Bake for 55-60 minutes, or until a wooden pick or cake tester inserted in center comes out clean.