Veggie Beetloaf

Time for a recipe, hey why not? We all gotta eat. Here's a simple recipe using that leftover beet pulp from juicing and leftover soybean pulp (okara) from making homemade organic soy milk. It's so easy to make, light and frugal.. This one is gluten free.

Beetloaf, asparagus, and quinoa
Ingredients:
2 cups beet pulp
2 cups of okara
2 cups of almond flour
1 cup of flaxseeds
1/2 cup of sunflower seeds
Just enough water to make a dough
Your favorite herbs and seasonings
A splash of olive oil or coconut oil

Mix it all together with hands. I added some Braggs Aminos as part of the liquid. Make a thick dough and press into a loaf pan. Bake on 300 for 45 minutes. It should be firm enough to cut into slices. You can also shape them into patties and saute later. I like to add organic ketchup on top of the slice before serving.

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