Lunch
Juice Pulp Parathas
Serves
1
Prep in
5 minutes
Cooks in
10 minutes
Who knew you could turn leftover juice pulp into these perfect gluten & grain free parathas. They’re more than tasty, hugely & basically free if you think you’d otherwise have thrown the majority ingredients in the bin.
Key Facts
- Gluten free
- Grain free
- Nutrient dense
- Zero waste
Ingredients
- 1 cup vegetable juice pulp (celery, cucumber, carrot & beetroot work well)
- 1 cup cassava flour
- 2-3 tablespoons of water
- TO FILL - Whatever you fancy
- I used lamb crisped up in a pan with tandoori spices. Lots of chopped coriander, but lentils, cheese, roasted vegetables, pesto, hummus etc. all work
Preparation
01
Mix your pulp & cassava flour to form a soft dough. You want to be able to pinch off pieces & flatten them without it falling apart, if it crumbles add the water.
02
To make the parathas do exactly as above then add a spoon of filling to the centre & fold the edges together to seal. Roll into a ball then squeeze into flat cookie shape.
03
Repeat & toast in a dry pan until crisp on both sides, serve or cool & reheat in a warm oven using within 4 days.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
