fiber from juicing fruits & vegetables

I use some of the fiber from juicing to put in muffins without altering the recipe. The pulp was dry enough to not have to take into account any liquid change. But I never use all the fiber because there is so much of it.

I haven't found any other use though. My attempts in bread itself have not been conclusive. I tried it in soup and it was terrible. It just made the soup gritty.

I found this story about juicing and the leftover pulp:

The Appliance Burmuda Triangle

It might not be helpful, but I found it humorous.

Marni

It makes a good compost and can be added to some baking ingredients for extra bulk.  If it's to wet run it through the juicer a second time.  I always just garbage mine.  Also the if there are any pesticides used on your veggies or fruits it's retained in the pulp and skins. 

Sylvia

the fiber blends right in.  I've added mixed dried to soak with the rice before cooking, and it did color the rice green.  Added half way thru steaming, sprinkled on top and stirred before serving, it add little flecks of color and the rice stays unchanged.  Particulary colorful with mixed colors of rice and wild rice.

Another option might be to make dumplings and served with a clear soup.  Add egg, butter, and  flour with the fiber to form a dough.  Maybe a little baking powder or soda & left over starter.  Nutmeg & pepper.  Drop into lightly boiling soup or salted water for about 10 minutes.  If you make anything larger than a ping pong ball, boil longer. Cut open and test before removing all from the boil.   May be retrieved and rolled in dry toasted bread crumbs and refrigerated when made ahead of time.   !!!

the outside of a loaf.   Rolling the shaped loaf into it to coat.  

What about a swirl of very thin fiber inside a bread loaf?  Add roasted garlic and butter or olive oil?    Steaming the fiber soft as it bakes...   If you got a house full of garlic lovers, they will eat thru the oven to get to it.  Might be a super idea for filling a baguette while grilling.   :)

Alas, I have one of those dark places in my basement, too. Our mandoline went there, after I dripped blood all over my potato pancakes (http://hanseata.blogspot.com/2010/07/bad-day-in-kitchen-or-wheres-band-aid.html).

But the juicer I use whenever we are on a fast (twice a year), so it really earned it's place in my small appliance drawer. The leftover pulp I put in the compost, I don't think this fibrous tough stuff makes a great addition to anything. The cooked pieces of vegetables that are left in the strainer after making broth I freeze as base for a (non fasting) vegetable soup - or feed it to the dog.

Karin

I have used it in soup. I like ramen noodle soup once in a while and adding some fiber also cuts the salt and tastes delicious.
Most times I use it in crackers (rosemary dealers by Jenmenke) and have gotten a lot of praises. Time consuming but worth it. I roll the crackers thru a pasta roller.
I also like Mini's idea of using in rice or even couscous or quinoa.
If and when I don't get a chance to do something for three days, I either freeze before hand to be used later or it goes into the compost.
Salma

Hi Claudia,

Here are some suggestions.

Orange and poppy seed muffins or cake, carrott cake, apple and walnut muffins, apple pancakes using the skin in the batter, carrot and apple muffin.

What ever fruit or vegee' your using just see if their is a recipe on google or on this site as you will be surprised at what other recipes bread bakers have up their sleeve. And yes I like the previous writers idea for using vegetable peelings in a soup. If need be you could cook the peelings strain them off and have a vegetable stock for graveys or risoto's. 

Limited only by your imagination........Cheers.........Pete