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Flatbread from Pulp Leftovers

Prep Time:

15 minutes

Cook Time:

20 minutes

Makes:

about 12 pieces

This simple flatbread recipe turns juice pulp into something surprisingly delicious. The combination of almond meal, psyllium husks, and pulp creates a hearty texture that’s both satisfying and wholesome. It’s perfect as a base for spreads, dips, or to accompany soups and salads, and it helps reduce food waste at the same time.

Ingredients

  • 1¼ cups (250 g) pulp leftovers

  • 1 cup (100 g) almond meal

  • 2 tbsp (15 g) potato starch

  • 3 tbsp (15 g) psyllium husks

  • 2/3 cup (160 ml) water

  • 1 tbsp (5 g) nutritional yeast

  • 1/2 tsp salt

Instructions

  1. Stir the psyllium husks into the water and let them soak.


  2. In a mixing bowl, combine the pulp leftovers, almond meal, starch, salt, and nutritional yeast. Mix thoroughly.


  3. Add the soaked psyllium husks to the mixture and knead until a uniform dough forms.


  4. Line a baking sheet with parchment paper and spread the dough evenly. Use a rolling pin, your hands, or a spoon to flatten it to about ¼ inch (0.5 cm) thick.


  5. Bake at 350°F (180°C) convection for about 20 minutes.


  6. Cut the flatbread into rectangular pieces and let it cool completely before serving.


  7. Store in an airtight container in the fridge and enjoy within one week.

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