Waste Not, Want Not: 10 Tasty Recipes for Using Up Leftover Apple Pulp
If you find yourself with bags of moist, shredded pulp after a juicing session, you've struck gold. That pulp contains concentrated antioxidants, fiber, and all the natural sweetness of fresh apples. With some clever mixing and baking, it provides moisture and binding for yummy portable snacks, breads, and muffins.
Today I'll walk you through my 10 Best Leftover Apple Juice Pulp Recipes. We're talking soft-baked apple pulp cookies, gingery apple pulp cake, savory apple veggie burgers, and more clever uses. Let's dive into transforming those dry remnants into scrumptious eats your whole family will adore.
Apple Juice Pulp Recipes: At a glance
Apple Pulp Cake with Cinnamon Frosting
Easy Apple Pulp Breakfast Bread
Chewy Apple Pulp Oatmeal Cookies
Fluffy Apple Pulp Pancakes
Apple Pulp Energy Bites
Moist Apple Pulp Muffins
Chewy Apple Pulp Oatmeal Cookies
Dehydrated Apple Pulp Crackers
Savory Apple Pulp Veggie Burgers
Apple Pulp Dog Treats
Apple Pulp Bran Muffins
What You'll Need: Tools
When making recipes using juicer pulp leftovers, a few basic tools make things easier:
Nut Milk Bag or Cheesecloth - For straining excess liquid from wet pulp
Mixing Bowls
Hand Mixer or Stand Mixer
Food Processor or Blender
Baking Pans and Sheets
Dehydrator (for raw snacks and crackers)
What You'll Need: Essential Ingredients
In addition to the star ingredient - leftover apple pulp - be sure to stock your pantry with these other recipe staples:
Whole Wheat or Oat Flour - For baked goods and binding
Rolled Oats - Provide texture and help hold patties together
Eggs - For structure, leavening, and richness
Milk or Plant-Based Milk - To adjust moisture and consistency
Nuts and Seeds - Like walnuts, pecans, sunflower seeds for crunch
Coconut Oil or Other Baking Oil
Brown Sugar or Maple Syrup - For sweetening treats
Spices - Cinnamon, ginger, nutmeg, etc pair beautifully with apple flavor
With these basic ingredients plus apple pulp as your base, the baking possibilities are endless! Now let's get into 10 of my favorite apple-licious recipes.
Pro Tip: For best results, use a nut milk bag or cheesecloth to squeeze excess liquid from very wet apple pulp before baking with it. The drier the pulp, the better.
10 Best Leftover Apple Juice Pulp Recipes
1. Apple Pulp Cake with Cinnamon Frosting
Nothing welcomes the fall baking season quite like a moist, lightly spiced apple cake. Using concentrated apple pulp in the batter ensures rich flavor and moisture without being overly dense.
This ginger-spiced apple pulp cake with tangy cream cheese frosting deserves a spot in your repertoire. It's the perfect use for 2-3 cups of pulp from juicing apples. In every tender bite, you get sweet-tart apple essence complemented by warming spices like ginger, cinnamon, and nutmeg.
Ingredients:
2 cups drained apple pulp (from about 4-5 apples)
1 cup brown sugar
1/2 cup vegetable oil or melted coconut oil
2 eggs
1 tsp vanilla extract
1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup raisins or chopped nuts (optional)
Frosting:
8 oz cream cheese, softened
1/2 cup butter, softened
3 cups powdered sugar
1 tsp vanilla
1 tsp cinnamon
Instructions:
Preheat oven to 350°F and grease a 9x9 baking pan.
In a large bowl, mix together the apple pulp, brown sugar, oil, eggs and vanilla until well combined.
In another bowl, whisk the flour, baking soda, ginger, cinnamon, nutmeg and salt.
Gradually stir the dry ingredients into the wet mixture until just combined. Fold in raisins or nuts if using.
Pour batter into prepared pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
Let cake cool completely before frosting. For the frosting, beat the cream cheese and butter together until light and fluffy. Gradually mix in the powdered sugar, vanilla and cinnamon until well combined.
Spread frosting evenly over the top of the cooled cake. Slice and serve!
Baking Tip: Let apple pulp drain in a nut milk bag before using in this cake to remove excess liquid. Too much moisture can lead to a gummy interior.
2. Easy Apple Pulp Breakfast Bread
Want to bake a wholesome apple-flavored quick bread using juicer leftovers? This simple apple pulp breakfast loaf is the way to go. Sweet and nostalgic, it makes for a nutritious grab-and-go breakfast or snack.
The apple pulp gives this bread plenty of natural moisture and fiber to keep you satisfied. I like adding chopped walnuts and a crumbly oat streusel topping for crunch. Or toss in some shredded carrots, raisins, or cacao nibs to amp up the nutrients and flavor!
Ingredients:
1 1/2 cups drained apple pulp
1 cup milk or plant-based milk
1/3 cup olive oil or melted coconut oil
2 eggs
1 tsp vanilla extract
2 cups whole wheat flour or oat flour
3/4 cup brown sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup chopped walnuts or pecans (optional)
Streusel Topping (optional):
2 tbsp cold butter, cubed
2 tbsp brown sugar
2 tbsp rolled oats
1 tsp cinnamon
Instructions:
Preheat oven to 350°F and grease a 9x5 loaf pan.
In a large bowl, whisk together the apple pulp, milk, oil, eggs and vanilla.
In another bowl, stir together the flour, sugar, baking soda, cinnamon and salt.
Gradually mix the dry ingredients into the wet until just combined, being careful not to overmix. Fold in chopped nuts if using.
Pour batter into prepared loaf pan.
If making streusel topping, mix together all topping ingredients with a fork until crumbly, then sprinkle over batter.
Bake for 55-65 minutes until a toothpick inserted in the center comes out clean.
Allow to cool for 10-15 minutes before removing from pan. Slice and serve warm or at room temperature.
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3. Chewy Apple Pulp Oatmeal Cookies
Who can resist a batch of homemade oatmeal cookies fresh from the oven? Especially when they're chock full of wholesome, naturally-sweet apple pulp!
These easy-drop cookies are a cinch to whip up. They have the most delightful chewy texture from all that apple fiber with a soft, cake-like interior. I go heavy on the cinnamon, nutmeg, and plump raisins or dried cranberries to let that irresistible apple flavor really shine.
Ingredients:
1 cup drained apple pulp
1 cup rolled oats
1/2 cup whole wheat or oat flour
1/2 cup brown sugar
1 egg
1/4 cup olive oil or melted coconut oil
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking soda
1/4 tsp salt
1/2 cup raisins or dried cranberries
1/2 cup chopped walnuts or pecans (optional)
Instructions:
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, mix together the apple pulp, oats, flour, brown sugar, egg, oil, vanilla, cinnamon, nutmeg, baking soda and salt until well combined.
Fold in the raisins/cranberries and nuts if using.
Scoop dough by heaping tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes until lightly golden brown on the edges.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
4. Fluffy Apple Pulp Pancakes
A lazy weekend morning deserves hearty, nourishing pancakes made with leftover apple pulp! Trust me, these griddle cakes are a game-changer for using up juicer remnants in the tastiest way possible.
Fold in 1-2 cups of drained apple pulp to give your favorite pancake or waffle batter a major boost of moisture, fiber and natural sweetness. The shredded apple bits get nice and caramelized on the hot surface for delicious depth. Definitely serve these fluffy apple-cinnamon flapjacks with a pat of butter and pure maple syrup.
Ingredients:
1 cup all-purpose flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 cup milk or plant-based milk
1 egg
2 tbsp maple syrup or honey
1 cup drained apple pulp
2 tbsp melted butter or oil, plus more for cooking
Instructions:
In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg and salt.
In another bowl, whisk together the milk, egg and maple syrup.
Pour the milk mixture into the flour mixture and stir just until combined (don't overmix).
Fold in the apple pulp and melted butter.
Heat a lightly greased skillet or griddle over medium heat.
For each pancake, pour about 1/4 cup of the batter onto the hot surface.
Cook for 2-3 minutes until bubbles appear on the surface, then flip and cook 1-2 minutes more until golden brown.
Serve the pancakes hot with desired toppings like maple syrup, nuts, fruit, etc.
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5. Apple Pulp Energy Bites
Looking for portable grab-and-go snacks loaded with nourishment? Blend up a batch of apple pulp energy bites or granola bars! These are perfect for stashing in lunchboxes, gym bags, and desk drawers when hunger strikes.
The combination of drained apple pulp with sticky dates, oats, nuts/seeds, and dried fruit creates chewy, satisfying bites packed with fiber, protein and steady energy. For granola bars, simply press the mixture into a pan before baking to get that signature crunchy-chewy texture.
Ingredients:
1 cup rolled oats
1/2 cup drained apple pulp
1/2 cup nut butter
1/3 cup honey or maple syrup
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup dried fruit like raisins, cranberries or chopped dates
1/2 cup nuts or seeds like almonds, walnuts, pepitas
Instructions:
In a large bowl, mix together the oats, apple pulp, nut butter, honey/maple syrup, vanilla, cinnamon and salt until fully combined.
Fold in the dried fruit and nuts/seeds.
Scoop out heaping tablespoon amounts and roll into balls.
Place energy bites on a parchment-lined baking sheet or container.
Refrigerate for at least 30 minutes to set before enjoying.
Store energy bites in an airtight container in the fridge for up to 2 weeks.
6. Moist Apple Pulp Muffins
A stash of frozen apple pulp means you can enjoy fresh-baked apple muffins any time of year! I love adding 1-1.5 cups to my favorite muffin base for hearty bakery-style treats.
The pulp replaces some of the eggs and oil while lending that distinctly moist, apple-y crumb and softness. Feel free to toss in raisins, chopped walnuts, or shredded carrots for extra nutrition and texture. These moist apple muffins keep beautifully for days, making them ideal for meal-prepping breakfasts and snacks.
Ingredients:
1 1/2 cups whole wheat or oat flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1 cup drained apple pulp
1/2 cup milk or plant-based milk
1/3 cup olive oil or melted coconut oil
1 egg
1/2 cup brown sugar or maple syrup
1 tsp vanilla
1/2 cup raisins, chopped nuts or shredded carrots (optional)
Instructions:
Preheat oven to 400°F and grease a 12-cup muffin tin.
In a large bowl, mix together the apple pulp, oil, milk, egg and brown sugar.
In another bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
Fold the dry ingredients into the wet ingredients just until combined. Fold in raisins or nuts if using.
Divide the batter evenly among the prepared muffin cups.
Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
Allow muffins to cool for 5 minutes before transferring to a wire rack.
7. Chewy Apple Pulp Oatmeal Cookies
Who can resist a batch of homemade oatmeal cookies fresh from the oven? Especially when they're loaded with wholesome, naturally-sweet apple pulp!
These easy drop cookies have the most delightful chewy texture thanks to all that glorious apple fiber. Combined with hearty oats, cozy spices like cinnamon and nutmeg, and plump raisins or dried cranberries, each bite provides the ultimate nostalgic comfort.
1 cup apple pulp, drained
1/2 cup butter, softened
1 cup brown sugar
1 egg
1 tsp vanilla
1 1/2 cups whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2 cups rolled oats
1 cup raisins or dried cranberries
Instructions:
Preheat oven to 350°F.
In a large bowl, beat the butter and brown sugar until light and fluffy. Beat in the egg and vanilla.
In another bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg.
Gradually mix the dry ingredients into the wet mixture, alternating with the apple pulp.
Fold in the oats and raisins/cranberries.
Scoop dough by rounded tablespoonfuls onto baking sheets.
Bake for 10-12 minutes until lightly browned on the edges.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
8. Dehydrated Apple Pulp Crackers
For a crispy, savory snack option using apple leftovers, look no further than dehydrated crackers and chips! Made by slowly baking out moisture from the pulp, they are the perfect replacement for store-bought chips.
Simply mix your drained apple pulp with seeds, spices, maybe some nuts or cheese, then dehydrate at low temps until crunchy. The concentrated apple essence gives these veggie crisps such a satisfyingly sweet-and-savory flavor. Try them as nutrient-dense soup toppers, or enjoy on their own as a high-fiber nosh.
Ingredients:
2 cups apple pulp, drained well
1 cup whole wheat flour
1/4 cup ground flaxseed
1/4 cup sunflower seeds
1 tsp salt
1 tsp garlic powder
1 tsp dried rosemary
Instructions:
In a large bowl, mix together the apple pulp, flour, flaxseed, sunflower seeds, salt, garlic powder and rosemary until a sticky dough forms.
On dehydrator trays lined with non-stick sheets, spread the dough into an even 1/4-inch thick layer.
Score the dough into cracker shapes using a pizza cutter or knife.
Dehydrate at 135°F for 6-8 hours, flipping the crackers over halfway, until completely crisp and dry.
Allow to cool fully before breaking into cracker pieces.
Store cooled crackers in an airtight container for up to 2 weeks.
9. Savory Apple Pulp Veggie Burgers
Most veggie burger bases call for binding agents like breadcrumbs, oats or mashed beans. Well, drained apple pulp performs this task beautifully while adding moisture and a subtle sweetness.
I especially love using it in curried lentil-apple burgers, beet-and-apple pulp falafel patties, or another kind of earthy-sweet veggie patty. The apple fiber helps hold the mixture together as burgers or falafel for pan-frying or baking until deliciously crisp on the outside.
Ingredients:
1 cup apple pulp, drained
1 (15oz) can lentils, rinsed and drained
1 cup cooked quinoa
1/2 cup rolled oats
1 egg
1 tsp cumin
1 tsp smoked paprika
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
Vegetable oil for cooking
Instructions:
In a large bowl, mash together the lentils using a potato masher or fork, leaving some lentils whole.
Add in the apple pulp, cooked quinoa, oats, egg, cumin, paprika, thyme, salt and pepper. Mix until fully combined.
Form the mixture into 6 patties, compacting them tightly so they hold together.
In a skillet over medium heat, cook the patties in a bit of vegetable oil for 3-4 minutes per side until browned and crispy on the outside.
Serve apple pulp veggie burgers on buns or over salad greens with desired toppings.
10. Apple Pulp Dog Treats
Don't let those leftover juicing remnants go to waste - transform them into healthy, wholesome treats for your favorite four-legged friend!
Our canine companions go mutts over the mild sweetness and irresistible aroma of baked apple goodies. With just a handful of simple pantry ingredients like whole wheat flour, peanut butter, and that nutrient-packed apple pulp, you can whip up crunchy biscuits that put conventional dog treats to shame.
Ingredients:
1 cup apple pulp, drained
1 cup whole wheat flour
1 egg
1/4 cup peanut butter
1/4 cup milk
Instructions:
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, mix together the apple pulp, flour, egg, peanut butter and milk until a stiff dough forms.
On a lightly floured surface, use a rolling pin to roll the dough out to 1/4-inch thickness.
Use cookie cutters to cut out treat shapes from the dough and place them on the prepared baking sheet.
Bake for 18-20 minutes until treats are lightly browned and fairly firm.
Allow to cool completely before serving to your pup!
About the author
Gavin is the owner of Tru Foo Juice Bar. He has over 6 years of experience running a juice bar and creating juice and smoothie recipes for the consumer market
His passion for juicing began in his early 20s as he explored natural ways to boost nutrition and energy. Over the years, Gavin has experimented with countless ingredient combinations to create the perfect juice and smoothie blends and bring them to the masses.
