If you are anything like me, you have probably started juicing fresh fruit and vegetables in the morning more than once, right? And every time it lasts for a week, maybe two and then we stop, both because it can be time consuming if you don’t prep, and because it seems very expensive, as you usually threw out the pulp.

However, juicing is such a great way of getting a lot of different vitamins and minerals from fruits and vegetables into you diet. The only thing missing is all the great fibers which are in the leftover pulp. These fibers are extremely beneficial for your digestive system.

I love my fresh pressed juice in the morning; and to be honest with you, I just recently started using the leftover pulp. Before that I was only consistent for a week or two, and it seemed like a waste of good nutrients and fibers just to throw out the pulp.
Sometimes I added a little to an omelet or in baking, but I never really got the hang of using it.

Now I bake my Juice Pulp Flatbread every day using the pulp from this mornings juicing, and we hardly have any other gluten free bread anymore, as these flat bread are so filling, and can be used in many different ways.

Use them as a bun for an open faced sandwich, (I like them with hummus), or as a side for a salad or dinner dish. You can also make them a little bigger and use them as a pizza crust. I’m telling you, the pulp is amazing for that.

Also, when I cook or bake, it has to be simple. If it is not, I’m not consistent!!

This recipe is only have 6 ingredients

Use the pulp from this mornings juicing (I get about 4 cups)
2 Eggs
3-4 tbs of Psyllium Husk powder
2 tbs of olive oil
Spices of your choice and a pinch of salt.

Mix everything in a bowl. If the consistency is too wet, add a little more Husk, and if its too dry, add another egg or a little water.

Form the Flatbread as you like them, and bake for 30 minutes at 400f