Juicing and *Then* Baking with Beet, Carrot, and Apple Pulp

This morning I made a juice for my breakfast:

Beet Juice

2 round slices of beets

2 apples

4 carrots

1 lemon

1 ½ a thumb of ginger

First, I saved the carrot and apple pulp in a mixing bowl.

Next, I juiced the beats.  I didn’t add all the beet pulp to the mixing bowl (again, I don’t really measure, so maybe about a ¼ cup of beet pulp).

I also added a little of the ginger pulp to the mix. But, be careful because ginger can be violent.

Carrot, Beet, & Apple Cake (vegan)

Carrot, Beet, and Apple pulp

1 ¼ cup of flour

¼ cup of unsweetened vanilla almond milk iHerb.com

½ of canola oil

2 tsp of salt

1 ½ tsp of baking powder

½ cup of agave

2 tsp of cinnamon

2 tsp of all spice

¼ tsp of ground clove

I preheated the oven to about 325. I used a 4.5 x 8.5 inch Pyrex Easy Grab Loaf Dish. I let the cake cook for about 45 minutes. I would watch carefully. The top seems to get toasty quickly… but, I’m using a conventional oven.

It seems to have a banana bread consistency.

 It’s pretty tasty too and my doggy seems to be enjoying it. Don’t worry I’m not giving a lot to her. Yet, I read that beets are good for dogs’ liver (as well as us humans) and agave and honey are safe for dogs as long as you use moderation. They aren’t toxic, but calories.

Calories, calories, calories.