As promissed, here is the cookie recipe that will help you to save the food from waste. Juice pulp is a wonderful ingredient!
700g carrot juice pulp
60ml olive oil
200ml seed mix (pumpkin, sesame, sunflower, linseed etc.)
150g almond meal (can use tapioka flour, oatmeal flour or any roughly ground flour, or even a ground coconut with any flour of your choice)
0-100g sugar (or coconut sugar, other eco-and-health-friendly alternatives like agave syrup, just use according to your taste)
Mix all the ingredients together. Heat the oven to some 200 C. Put small bits on the baking sheet and pat them thin. Bake them in the oven until look crispy and the edges have started browning.
Time of baking will depend on how thick or thin you make the cookies, and also how large. I like mine sometimes large and thick to remain a little soft, but then I sometimes make them very small and thin so if not eaten immediately they would turn into kind of crackers.
Baking advice: first make a test pan with some 4-6 cookies, if they tend to fall apart, add some more flour to the mix, because it also depends how wet is your juice pulp.
Keeping in mind alterations you can make, it is easy to keep these lovely bits also gluten free!
Bonus tip: To green your home and your wallet: In our kitchen we use the baking parchment multiple times, until its really torn or cannot be used due to some other cake/cookie residue on it.
For example, my mom baked a honey cake on my brothers birthday on 7th december, then we used the same sheets for Christmas gingerbreads, and last week I baked carrot cookies on the same sheets. Some of them got too wet, but most of them are folded back in the drawer.
In case someone in your household must eat gluten free foods only, keep in mind where you put your gluten free used baking parchment sheets, and keep them separate from the ones that are used for 'regular cookies'.
I hope you enjoy your cookies!
I think I'm gonna see how they turn out if I add some goji berries to the mix!