Since we bought our juicer, I’ve been dreaming up ways to use the fruit and vegetable pulp, because it’s often juice as healthful as the juice.
In the case of beets, I’ve read that the beet pulp or fibre is even more useful than the juice, by binding to toxins and heavy metals to eliminate them from the body. So, I’ve developed a fabulous recipe for a chocolate cake that has no chocolate, no flour, and no sugar in it! And it tastes delicious!
Carob and Beet Cake
Ingredients for Cake (Adapted from Sally Fallon’s “Flourless Carob Cake” page 572)
½ cup plus 1 tblsp butter
¾ cup roasted carob powder
3 tblsp filtered water
1 tblsp vanilla extract
6 eggs
½ cup sucanat (natural dried sugar cane juice)
pinch of sea salt
2 cups carrot pulp (left from juicing carrots)
2 cups beet pulp (left from juicing beets)
1½ yogurt
1 cup carob sauce
Method
Put a 9″ by 9″ square pan in a 350º F oven for 5 minutes. Once it’s warm, rub it with a block of beeswax for removing the cake easily later.
Put first four ingredients into a jug set in a saucepan of water over low heat. Only allow the ingredients to melt; then smooth together.
Separate eggs, and whip egg whites with a pinch of sea salt until stiff. Set aside. Add the sucanat to the egg yolks in another bowl and mix with an electric beater for 5 minutes until very smooth. Add the melted carob mixture from the jug to the egg yolks and mix with the beater for several minutes. Add the carrot and beet pulp and mix. Add the yogurt and mix. Carefully pour this thick mixture into the egg yolks and either fold in or beat together until quite well blended. Carefully fill the square pan with the cake mixture, smooth the top, and bake in the 350º F oven for 35 minutes or until a test knife comes out clean. Cool in its pan on a wire rack. Turn the cake out, if desired.
Meanwhile make the faux chocolate sauce
Ingredients for Faux Chocolate Sauce (Sally Fallon’s “Carob Sauce” page 550)
1/3 cup butter
¾ cup roasted carob powder
1/3 cup dark maple syrup
1 tblsp vanilla extract
pinch of sea salt
1 cup whipping cream
Method
Place all ingredients in the top part of a double boiler. Cook very slowly, stirring with a whisk once melted to blend the ingredients together. Keep unused portion in a jug in the fridge. To soften it again, place the jug in a saucepan of water on low heat.
When the cake has cooled, pour 1 cup of the carob sauce over it. Serve with a dollop of Devonshire clotted cream and absolutely no guilt!!
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