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What to do with the cake after the juicer

Cake from freshly squeezed juices. What you could make with them?

I like to start my morning with freshly squeezed juice! They say it’s also good for your health. The only thing that has always bothered me about this diet is the cake. It’s a shame to throw it away. Because it’s pure fiber! The most useful product! So I started experimenting.

The first thing they were good for was vegetable puree soups. Pour the cake from vegetables with water, leave for 15 minutes. During this time, they absorb moisture from the water, which is lost when juicing. This should be done to see if you need to add more water. Then bring the resulting mush to a boil and, stirring, boil for another 3 minutes. Add salt to taste. I sometimes add chopped garlic and herbs (dill, parsley) to this soup. Serve to the table with sour cream! For such a soup can be used cake of any food: carrots, beets, potatoes, celery.

The next dish that I had mastered, since I began to drink freshly squeezed juices daily, was vegetable casseroles. For this again, cakes of any vegetables (carrots, beets, potatoes, cabbage) are suitable. For 250 grams of cake (remains after squeezing the juice of about 4-5 medium-sized root vegetables) added 1 egg, 2 tablespoons of sour cream, 1 tablespoon of semolina, salt to taste. All this mass is laid out on a baking tray, greased with fat (I usually use vegetable oil). It is baked in oven for about 20 minutes at 200 degrees. Any sour cream sauce will do, as well as tkemali sauce made of green plums.

Fritters made out of vegetable pulp can be made in a similar way. For this, for 250 grams of cake take 2 eggs, about 150 grams of flour, baking powder or soda cured with kefir, salt and spices to taste. Knead a dough of the consistency of thick sour cream. And frying the pancakes on a hot frying pan in vegetable oil. Also good with sour cream or any other sweet and sour sauce.

Muffin made with carrot and beet pulp

My next discovery was using sweet (fruit) pulp for mousse. Cakes of any fruit (apples, peaches, apricots, strawberries, grapes) are suitable. Grind some other fruit in a blender (preferably juicier, for example, kiwi, strawberries or grapes, also currants or gooseberries will do well). In this chopped mass add the cake from the fruit, from which you squeezed the juice. Whipping everything up again. Let stand for a while to allow the cake to fill with new juice. And bon appétit!

Well, today I baked a beautiful muffin out of cake (carrots, beets and apples). For this I took 175 grams of butter. I mash in it 200 grams of sugar until a white homogeneous mass is formed. I added 2 large (selected) eggs to it. If the eggs are small, you’ll need 3. All this needs to be whipped. I quenched the baking soda in apple cider vinegar. it went in the same. I poured the flour (300 grams) with vanilla sugar into the mass, and then added all the leftover cake (about 250 grams) from the juice squeezing. I put it in a greased with vegetable oil form and baked in the oven for 30 minutes at a temperature of 180 degrees. It turned out so yummy! Especially with cold milk!

Making vitamin fresh porridge from oilcake is very simple. I like to make mashed potatoes out of different fruits and vegetables! One day I didn’t have any fruit available, so I decided to make just a vegetable mixture.

You take a few sheets of Chinese cabbage and grind in a blender until it forms a porridge. Cabbage gives a lot of juice. So I add carrot and beet pulp to the mixture in such an amount that the pulp absorbs the juice released from the cabbage. Sometimes I add another spoonful of sour cream or a little kefir (thick) and whip in the same blender again. The resulting porridge can be seasoned with salt (which makes a side dish) or honey (and then it will be a wonderful dessert).

You can also add radish or cabbage pulp if you’re juicing them. In this case, the porridge is quite spicy. It can be used as a caviar, spreading it on a black loaf, or as a sauce for some dish.

The vegetable cake roll looks nice. The roll is traditionally made with minced meat. I don’t eat meat very often lately, so I’ve decided to try making it with stuffed cakes! It turned out great. So I’m sharing this recipe!

For stuffing we use carrot and beet pulp (you can also use other vegetables: cabbage, zucchini, cucumbers, potatoes. I just make juices from these vegetables less often). Add 1 egg and 1-2 tablespoons of sour cream, so that the cake softens a little. Salt and pepper the stuffing and add cumin or any other seasoning you like.

For the base (dough) of the roll, cook thick porridge of rice flakes (you can use plain rice, but then it will be more trouble) in water and cool. Add salt and egg to the porridge and beat the mass. If you use rice, cook porridge well, and then pass it through a sieve or mash it so that the rice fell apart and became one solid mass. This is the dough. Flatten it. Put stuffing in the middle. And wrap the roll so that all the stuffing is inside.

Put the roll on a baking tray greased with butter. It would be better to coat the “sausage” on top with beaten egg. Then the roll will brown better and hold its shape.

Place in a preheated oven. In 30-40 minutes the roll is ready. Take out of the oven, cut into portions. Drizzle sauce on top. The best sauce for this roll would be greens.

Chop a bunch of dill, parsley and coriander in a blender. Season it with salt, press 1-2 cloves of garlic and pour it with thick kefir at a ratio of 1:1. Let this sauce infuse for 1-2 hours in the fridge!

You can also prepare sweet rolls in the same way. Then it is better to boil rice porridge with milk. And when preparing the base instead of salt add sugar to it. We also add not spices, salt and pepper to the cake, but honey or jam and raisins (it goes well with carrots and beets). In this case it is also good to add nuts to the stuffing!

Another recipe. semolina with cake. Boil regular semolina with milk (5-6 teaspoons of semolina per cup of milk) with sugar. The porridge is medium thick. Fresh cakes of carrots, apples or beets are added to the hot porridge. Cover the porridge with a lid and let the cake stand (about 10 minutes). The porridge will thicken during this time. Then we add sugar and a little oil. And we whip it with a mixer to a froth. It turns out very tasty vitaminized and beautiful (vegetable pulp stains white milk porridge) mousse. Children will like it better than the usual semolina!

Apple cake jam. a budget recipe.

We’ve got the apple press left over from the juicer. It can be made into a thick jam. Waste-free production! Then it can be used as a filling for pies or grated pie, for sandy baskets, you can wrap it in pancakes or just spread it on cookies and toast.

Apple press cake jam is thick and flavorful. It tastes more like freshly grated apples with sugar than like jam.

Add water and sugar for every kilo of cake. Take so much water that the mass was not dry (all juicers work differently, the old Soviet ones have a lot of liquid, modern ones have almost no liquid). Sugar content may also be adjusted to taste. The standard quantity is 1:1, but I decreased the quantity in half, that is, I took 500 grams of sugar for 1 kg of cake, it was not too sweet, just right.

Important point. For this recipe we have to remove the core from the apples beforehand. There is no need to peel the skin off the fruit.

Total time: 30 minutes | Cooking time: 20 minutes. Output: 1.5 l | calorie: 136.11 kcal per 100 g.

What to do with Juicer Pulp

Cooking:

Peel the apples from the core, remove the lacerations, squeeze out the juice. Recipe for making home apple juice through the juicer, see here.

Weigh the cake. It usually remains a lot, so calculate at once, whether you need such a huge amount of jam? For cooking, choose a comfortable pot, preferably large, with a thick bottom. My juicer also sends some apple slices to the waste, they do not interfere in the jam at all. You can have a “clean” homogeneous cake, the degree of grinding depends on the technique.

Pour in the water. at the rate of about a glass per 1 kg of cake. But you also have to look at the consistency, so that it’s not too dry. I poured almost 2 liters into a 3-liter pot, since the cake was very dry. Add water as needed, so you can stir it.

Put the pan on a low heat, wait for boiling and cook for 10 minutes, stirring.

Fill with sugar. And simmer for another 10 minutes, stirring all the time. Don’t go too far away, just keep stirring all the time so it doesn’t burn!

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Spread into sterile jars (try to leave as few empty spaces as possible) and cover with boiled lids. Wrap until it cools down.

For storage put in the cellar or in the refrigerator.

How to use the cake from the juicer?

You put your favorite fruits (and probably also vegetables) in a juicer, from which the delicious juice flows out. A side effect of home-made juices is still a cake, that is, the pulp of crushed fruits and vegetables, deprived of most of the nutrients transferred to the drink. Although the cake is quite dry, it consists mostly of fiber with high m fiber. It is very good for the metabolism, so it is a pity that such a useful “waste” will go to waste. How to use the cake from the juicer, tell us DOMOVEY.

What are the juicer squeezers?

Juicer. a great alternative for those who do not want to buy juices or nectars in the store, which are often sweetened and full of artificial additives, besides quite expensive. If you already have such a device, you probably know about its benefits. Above all, these are healthy and nutritious drinks that you make to your taste from your favorite fruits and vegetables. You influence the composition and quality, and at the same time make a drink much cheaper and at any convenient time.

In addition to tasty, vitamin-rich juice, after the process of squeezing remains dry pulp, which may seem suitable only for throwing in the trash. This is a misconception, fruit and vegetable pulp can be successfully used. and even in several ways. It can be used to prepare delicacies or as rodent food or plant fertilizer.

What’s more, it’s far from a useless health product. pomace is very rich in fiber. Although it is not absorbed by the body, it is very important for it: fiber regulates the digestive process, provides a feeling of satiety, supports the digestive system and regulates metabolism. It’s a shame not to take advantage of these benefits, because they can contribute to your well-being.

7 ideas for the use of juicer pulp

cake, juicer

Juice press cake is a fairly dry product, but still rich in flavor. Therefore, it can be successfully added to various dishes to increase their volume, enhance the taste or change the consistency. Here are a few ideas of what to do with the remnants of juice preparation.

Smoothie. Quite a thick smoothie that is designed to hydrate, but at the same time provide nourishment. All you need to do is use a blender to thoroughly blend the pulp and juice to make a smooth mass. To increase its nutritional value, you can also add, for example, chia seeds, spirulina or kefir.

Cream Soup. When you’re making puree soup or just like soups to have a slightly thicker consistency, the cake will be a great thickener. Simply mix it with the rest of the ingredients. For example, the pulp from an apple or pear goes well with parsley cream soup, and the squeeze from an orange gives a unique bouquet to beet cream soup.

Vegetable Patties. Squeezed vegetables from a juicer. such as beets, carrots, or celery. work best here. To the cake you should add cooked porridge, lentils or chickpeas, as well as eggs, flour, and your favorite spices. Then mix well and fry in a pan or bake in the oven.

Pasta for sandwiches. You can combine the pressed pulp with your favorite ingredients. Mix it with, for example, dried tomatoes, mackerel, chicken, and seeds, then season to taste. Although the cake does not have an intense flavor, other additions will make it take on an expressive flavor.

Fit balls. This is a popular delicacy that healthy eaters crave. Instead of protein bars and pralines with sugar, you can use fruit pulp from a juicer. Simply use a blender to make a smooth mixture, add dates, coconut, cocoa and form into balls and then roll each one in coconut or cocoa nibs. They are great as a snack.

Food for Animals. If you have a mouse, rabbit, chinchilla or guinea pig, the leftover squeezed juice will be great food for them and will be eaten with great pleasure.

Plant fertilizer. Pressed fruit or vegetable pulp is ideal as compost. Put the cake in a specially prepared for this purpose, and then use without restriction to fertilize the soil in the garden. It is an environmentally friendly solution that will have a positive effect on your crops, since it both fertilizes and mineralizes the soil.

Now that you know how to use oilcake, many people will appreciate the benefits of using a juicer, in addition to making delicious fresh drinks. Nevertheless, treat these tips as suggestions that can be freely modified to your liking.

Where to dispose of the cake from the juicer best recipes. You have squeezed out the carrot juice? We don’t throw the cake away

After you squeeze the juice a lot of carrot seed cake is left over. Since we are now increasingly drinking carrot juices, the entire fridge is stocked with carrot cake. You have to “dispose of it” properly: You can make all sorts of delicacies.

Recipe with carrot cake 1 Carrot fritters

Mix carrot cake, eggs, semolina and sugar, make pancakes, roll in semolina and fry in olive oil

Carrot cake recipe 2 Carrot cake

Make dough: 1 tbsp flour, 1 tbsp sugar, 3 eggs, 3 tablespoons mayonnaise, baking powder. Stir everything and gradually add the carrot cake. Make sure the dough stays liquid. Butter a pan or other dish, put the rest of carrot cake, pour the batter. Put in the oven and bake until tender. You can add raisins to the batter. Also serve with sour cream.

Carrot cake recipe 3 Carrot cake (and all others)

Grind carrot cake (or any other cake) in a blender, add egg, baking powder, flour, kefir, you may spice it up a little. The dough should be runny. Serve gently in a pan and bake as pancakes.

Carrot cake recipe 4 Carrot Cakes

We transfer the carrot cake into a saucepan, add sugar, salt, vegetable oil and stir. Add warmed milk, bring to the boil and stew on low heat. Cover with semolina. If there is not enough liquid, we can add milk. Cook for another 7-10 minutes. Remove from heat. Separately whip egg yolks and add to the mass and cool. Shape the cakes. We dip the cutlet in the remaining whites (pre-whipped), roll in breadcrumbs. Put cutlets in the frying pan and fry.

Homemade cookies are one of the most popular treats for children. However, in order for the treat to be not only tasty, but also healthy, you can make biscuits from vegetables. One such recipe is baking with carrot cake. Carrots are unusually healthy for children, and they make delicious cookies.

Fruit options

Sometimes in the Caucasus, in order to diversify the taste, they make drinks with fruits that traditionally ripen in the south as raw material.

It should be noted that the technology of preparation does not differ from grape chacha, the only difference is in the ingredients and, of course, the organoleptic properties of the alcohol.

  • Pomegranate: 10 kg of pomegranate cake takes 1 kg of pomegranate seeds, 20 liters of cold boiled water.
  • Tangerine: 10 kg of tangerine cake and peeled tangerines, 5 liters of water.
  • Feijoa: Feijoa cake. 10 kg, fruit pulp. 250 grams, boiled cooled water. 20 liters. Distinctive feature of preparation. additional flavoring of the drink by placing the fruit pulp in the evaporator during the second distillation.
  • Peach: Combine 10 kg of peach pulp with 20 liters of water.
  • Persimmon: 5 kg of pressed persimmons mixed with 10 liters of boiled water.

The technology of making chacha is simple, especially for experienced distillers.

Whichever recipe is chosen. in any case, a real gourmet will enjoy it, and the family celebration or a nice evening will be remembered for a long time.

Pork with apple puree

Juicy pork pairs well with natural apple puree, which gives the meat a nice fruity sourness.

What ingredients will be needed?

To prepare a rich meat dish with the addition of apple will require:

  • 400 g lean pork entrecote;
  • 3 sweet and sour Symerinko apples;
  • 40g slice of butter
  • 1 ч. л. Of ground thyme;
  • ½ ч. л. fine salt;
  • to your personal taste of ground pepper;
  • 1 tbsp. л. frying oil;
  • pinch of brown cane sugar.

Step-by-step cooking process

The method of cooking the dish consists of these steps:

  • The final taste depends on the quality and ripeness of the apples. If excessively sour fruit is used, you can harmonize the taste with sugar.
  • Peel the apples from the core. Weight of peeled apples should be 300 g.

What can be added?

For a smooth consistency mashed apples are best rubbed through a fine sieve.

Rules for serving, decorating

On a plate you need to lay out the mashed potatoes, on it should be placed a pork steak, after that the dish should be covered with a plate and left to stew for another 2-3 minutes. During this period, the meat releases juice, which mixes with the mashed potatoes, enriching their flavor.

The caloric content of mashed potato dishes varies by species:

Dish Proteins, g/100g Fats, g/100g Carbohydrates, g/100g Calories, kcal/100g
Pork with applesauce 8.1 20.3 4.3 232
Mashed potato pie filling 5.2 3.8 47.5 243
Sambuca 2.7 0.3 15.5 77.4
Charlotte 4.3 34 4 250
Apple marmalade 0.5 0.3 28.8 113

Cake-cake-cake-cake!

Friends, hi! Today I have for you a million healthy and nerve-racking ideas for what you can do with the oilcake left over from crushing homemade vegetable oil. I have an entire bucket of cakes and need somewhere to put them. I gave away my first bucket of this superfood and my conscience was clear, but this time I decided to do something with it after all. If you have decided to press the oil at home, then be prepared for the fact that the cake you will collect in huge quantities: it is light and bulky, and from a handful of seeds you get two full handfuls of this cake. Throw away this wealth of money, I can not give up, because it really is useful and almost always very tasty, so I will now share with you ideas where to store it. And I’m sure many of you will want, if not an oil press at home, then a bucket or two of this cake. by all means!))

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The last time (here1 and here2), I showed how I used a wonderful homemade oil press Rommelsbacher PP 700 to squeeze oil from peanuts, apricot seeds, sunflower seeds and sesame seeds, and besides a bowl of oil, I ended up with a mountain of cake. And before that, I pressed flax and got a lot of flax cake, which is also very voluminous. The beauty of cake is that it still contains so many nutrients, is rich in trace elements, vitamins, protein, iron, contains fiber and almost no fat! It all has to be eaten and as much as possible! Just spoon it into my morning porridge. Fine, but that way the cake will defeat you and flood your kitchen, you have to think bigger, not only in your cereal! And here’s what I came up with.

loaf and baking! The oil cake itself is very water-absorbing and instantly absorbs water, whether linseed or any other, so it can be added to the loaf (just before adding soak it in water 1:1). Flaxseed in particular has proven to be excellent: in contact with water, it immediately turns into a sticky mass and then participates in the formation of the dough structure in both rye and wheat loaf, making it softer. You can add a lot of it. 100-150 grams. per 1 kg. of flour, i.e. 10-15%.

The cake, especially that of sweet seeds and nuts (sunflower, pumpkin, apricot kernel, walnut and other nuts), can be dried in the oven, ground into flour (coffee grinder) and added to cookies (up to 15% instead of flour), or sand oats for tarts. The cake will be added “nuttiness” flavor)

Milk! And a hundred times more MILK. The cake can be used to make excellent plant milk! First, try the cake to taste, just in the dry state it should be tasty to you. Peanuts, for example, I did not like, and sesame is not always, because gives the bitterness, but the sunflower or pumpkin, all the nuts (cashew, almond, cedar, hazelnut, and whatever you want) is very tasty! And it’s just plain to the point of obscenity!

In the photo, vegetable milk with a pinch of sea salt, honey, and flower pollen made by bees 🙂

A couple of tablespoons of cake (you can mix it with oatmeal) to a glass or two of warm water, half a teaspoon of honey, a pinch of salt, whisk in a blender, strain (not necessary, but better) milk is ready! And it’s just amazing! Tasty, light, it can be added to tea or coffee, dressed with porridge or even cook on it, use it instead of cow’s milk! I once bought Russian oat milk in a store, but homemade from the cake is much better: it’s fresh-fresh, there are no preservatives, no rapeseed oil (a little oil is naturally there, so you can avoid adding), you can adjust the taste and density. I don’t eat meat but I don’t exclude dairy, so I started making milk out of cake every day and it completely replaces cow’s milk for me! The kids, though, turn their noses up, but they still have a long way to go))

Smoothies! As a continuation of plant-based milk. Smoothie! The same as just milk, only with the addition of fruit (banana, apple, whatever is in season and imagination), you whip up in a blender. Done! It’s a great way to not just start the day, but to set a healthy tone in general, to keep yourself in shape, because this kind of smoothie is not just delicious and healthy, when it becomes your habit, you basically start to think differently about nutrition. The body usually responds very positively to it: lightness, elimination of edema, a healthier look and color, and generally a change in eating habits. For example, when you’re hungry, you won’t want a sweet cake or a fried cutlet, but something healthier.)

Here’s a smoothie for you from what’s on hand:

I bribed and blackmailed the kids into trying this healthy smoothie)))

Thick sauces-dips or pâtés to loaves or scones and generally to any unsweetened food. The principle is the same as above. We mix cake with water, add this and that, whip in a blender, we get delicious pâté. That’s the general idea, but here are a couple of ideas!

3 to 4 tbsp.л. Cake, water to cover it, a slice of garlic, soy sauce, black Indian salt (which tastes like egg yolk), a little ground pepper and oil, greens. If you like, whip it all up in a blender. ready! And you can add smoked paprika, who has it 🙂

  • If you add sesame oil cake (or just ground sesame), cumin, paprika/coriander/whatever else you like, and lemon juice, you get almost like hummus, but without cooking chickpeas for hours, without tehina, without an abundance of fat, without heat treatment!
  • If you add more dill, fresh grated cucumber, more black pepper and lemon juice to the original base pâté, you get almost a tzatziki!
  • And if you take boiled beans/lentils and add some herbs and garlic and then some utskho-suneli, you’ll have a wonderful Georgian-style pâté!
  • And if you take a good bunch of basil, a handful of grated parmesan, a couple of tablespoons of cake, aromatic olive oil and a slice of garlic and grind it all you will get pesto! And as a green component you can use not only basil, but also spinach, parsley, any other greens. My favorite. A mix of cilantro, mint, basil, and chili. I think you’ll find out what to add and with what you eat it!

Sweet pastas and dried fruit candies

If, again, you take a couple or three tablespoons of cake, add 1-2 tsp.л. Cocoa or even carob, a tablespoon of honey and freshly pressed butter, a pinch of salt, a splash of water to cover it all and whisk in the blender, you get almost like Nutella! The taste, of course, depends a lot on the cake itself, but as a base for such a sweet delicious pasta without sugar, without butter, powdered milk and milk replacer, without preservatives, without E. It’s wonderful! To get a richer flavor, you can dry the cake in the oven and then do all the above with it.

I like to put it on a piece of buckwheat loaf, topped with a banana, and wash down with cocoa made of fresh milk.

You can also use this same cake as a nut base in dried fruit candies. As you understand, there could be so many more ideas, just a fountain, and you might think that all I do is sit and eat this cake. Now I thought it would be great to put it in pancakes or pancakes. Ah pancakes, if only there was time to make them! All that you have seen above, cooked in 5-10 minutes, longer fiddling with food I just do not have time!))

What to do with the cake after the juicer

Fiber. 2. Baking powder. 3. Tea additives. 4. Tea Substitute

I think that many owners of gardens and orchards, like me, have puzzled over where to put the rich harvest of fruits, berries and vegetables. It happens that it is not realistic to eat, process, store for the winter, or give away what has been lovingly grown. And if there is a juicer, then added headache: where to dispose of the cake, remaining after getting juice? So much cake in the form of pancakes, baked goods, salads, etc.д. just can’t get enough of it. But this is the most valuable product. cellulose.

Fiber is dietary fiber containing hemicellulose, pectins, and non-carbohydrate compounds. It plays a huge role in human nutrition: it speeds up digestive processes, removes harmful substances from the body, promotes weight loss, as well as the prevention and treatment of a number of dangerous diseases. A person should eat up to 35 gr. Fibre. Most of us do not consume even half of it.

One day I was grinding leaves for tea, and I was admiring the pellets. And then I thought, why not mince the cake left in the juicer and dry it in an ordinary dryer? The product obtained in this way will be nothing else but granulated fiber, the analog of which many people buy as dietary supplements.

cake, juicer

To make sure that my thoughts were correct, I used the Internet. First, I learned a lot of interesting information about fiber, its content in certain plants, how to consume it, etc.д. Secondly, I managed to find information on how it is produced on an industrial scale. Here I will just briefly note that fiber is produced mainly from the squeeze (cake), obtained after pressing the juice. The cake is pelletized by passing through the dies and dried to a moisture content of 5. 8%. Temperature conditions during drying depend on the purpose of cake and the type of drying equipment. If the cake is used for the production of fiber as a food additive, it is recommended to dry the pellets at a temperature of 35. 40 (to preserve the vitamin complex) and not higher than 95 (so as not to destroy pectin). Fruit and vegetable powders for the loaf baking industry use higher temperatures (120. 150). Having summarized the information I had received and having realized that it is possible to provide such conditions at home, I proceeded. The apples were still unripe, but that didn’t stop me. I was interested in the very fact. what would come out of it. It turned out great! I made the following from the cake: 1. Granular and powdered fiber. 2. Baking powder. 3. Tea additives. 4. Tea substitute.

1.1. Granulated fiber. Picked my apples. Washed. Cut up. Passed through a juicer. The juice from unripe apples was surprisingly delicious.

I put the cake through a meat grinder. I was not able to get good pellets through the fine grinder, but the pellets came out great through the coarse grinder. If you want you can get denser pellets, making the cake on a meat grinder twice.

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Next, I dried the pellets in an electric dryer at 65 until crispy (I had them dry for 4 hours). Drying time depends on the degree of juicing. The drier the cake comes out of the juicer, the faster the pellets will be dried. Tried! It turned out so tasty! They snap like seeds.

After such a great result, I wanted to experiment with the ingredients. On the site of a famous Russian producer of cellulose I looked at the composition of products. It’s very diverse. In addition to fruits, berries and vegetables, bran, herbs, nuts and seeds of various plants are added to it. So I decided to prepare a version of granulated fiber, adding oat flakes to the apple cake.

I took the cake (900 g).). Then I grinded oat flakes (150 g), and then I ground them.), poured them on the cake and stirred. Made great worm pellets. But it’s not so easy to put them on trays or pans. they keep sticking to themselves all the time. I dried them the same way as I did last time, at 65. I liked the result very much. The taste is mild and balanced.

1.2. Powdered fiber. Why Powder? Firstly, it is more convenient to add it to the food. Secondly, fiber works better in the body in powder form. I met this information: “The fine (fine) structure and large surface area of the powders helps neutralize and eliminate metabolic products, toxins, bacteria and heavy metals from the body. But, most importantly, the human body can extract from powders in 2. 4 times more biologically active substances compared to the consumption of fresh fruits and vegetables.”. With the preparation of the powder is simple. I ground the pellets on a coffee grinder. Look what a perfect powder it turned out to be!

And with this fiber I decided to experiment too. I took 30 gr. apple fiber, 40 grams. oat flakes, dried red rowan berries (25 g.) and cranberries (5g.). I grinded each ingredient in a coffee grinder. And just mixed in.

I liked this option so much! The dried berries added not only great flavor and aroma to this fiber, but also appropriate benefits. In this way you can make an endless number of variations of fiber, adding to it grinded on a coffee grinder:. Bran and cereals;. Various dried berries;. Nuts, seeds;. Sprouted and dried grains;. dried herbs.

FIBER INTAKE. Introduce fiber into the diet gradually, starting with 1 tsp.л. And increasing to 3. 6 tbsp.л. per day. Recommended to take fiber 30 minutes before a meal with a glass of water. And you can add it to kefir, yogurt, porridge, soup, cottage cheese, casseroles, pastries, etc.д., т.е. into a thick product. This way the fiber is more evenly distributed throughout the dish. Fiber harmoniously complements the taste of a familiar dish, makes it more healthy and less caloric. I like to add fiber to yogurt or ryazhenka. I add 1 to 2 tsp.л. per cup. I stir it, wait 5 minutes for the fiber to swell, and eat it with pleasure. It is very tasty! And, of course, it’s good for you!

BAKING POWDER. Nowadays, fruit, berry, and vegetable powders are widely used in loaf baking. Adding powders to the dough improves the condition of the crumb, color, flavor, porosity, quality of loaf products, reduces the caloric content, as well as enriches them with dietary fiber, minerals and vitamins. Such products do not become stale for a long time. It has been established that the best organoleptic characteristics have loaf bakery products containing from 5 to 10 % of powder by weight of flour.

In the production of loaf bakery products is offered to use a wide range of powders:. Fruit and berry: apple, pear, currant, strawberry, raspberry, gooseberry, plum, cherry, cranberry, rowanberry, blueberry, cranberry, sea buckthorn, etc.Vegetables: carrots, pumpkin, beet, tomatoes, Jerusalem artichoke, zucchini, onions, bell peppers, cabbage, broccoli, radish, etc.д. You can buy the powder if you want, but having an orchard, it didn’t seem logical to buy it. I used to grind apple chips in a coffee grinder, but I wasn’t very good at it. you can’t put a lot of them in a coffee grinder, and there were a lot of pieces left over. The pellets, on the other hand, grind perfectly!

I baked two loaves with the powder. apple and raspberry. For the apple baking powder, I dried the granules in the oven on baking trays lined with parchment. Started drying at 120. After 20 minutes I lowered the temperature to 80 and dried until crispy. Periodically stirring the pellets for even drying. By the way, these pellets tasted better, probably because of the light roasting.

FRUIT AND BERRY ADDITIVES IN TEA. For such additives suitable cake from any fruit and berries: apples, pears, plums, apricots, peaches, grapes, strawberries, currants, raspberries, blueberries, etc.д. Of course, you can also add dried fruits and berries to your tea. But first of all, let’s remember that we need to put the cake from the juicer. And secondly, tea with these granular additives brews better. The fact is that pieces of fruit and berries take longer to express their taste and aroma in the tea infusion than tea, so they do not have as much time to express themselves fully. And granular additives are brewed at the same time as the tea and give it a wonderful taste and aroma. I brewed fermented willow tea with equal amounts of dried apples and pelleted and dried cake.

Both teas were brewed for the same amount of time. 10 minutes. Tea with granulated additives has a distinct apple aroma and flavor, while in tea with apple chips, they are just a slight hint of. So here, too, the cake from the juicer plays its role perfectly.

CHAIN REPLACEMENT. Studying information about fermented teas, I came across a brochure “Cooking Sugar and Tea at Home”, which recommends preparing tea substitutes from various fruits, berries and vegetables. In order to obtain tasty drinks, it is recommended that they are not simply dried, but roasted: “Dried fruits (berries), such as raspberries, currants, strawberries, etc.п., do not require further processing. Only for certain cases a small amount of berries is lightly roasted and used in this form for blending. But apples, hawthorn, and rowanberries are toasted for sure. Almost always you should also roast the waste products of extraction plants (pomace of berries, fruits), which again contributes to improving their tea qualities. Vegetables. carrots and pumpkin. roasted to a dark brown color.”. Roasted fruits, vegetables and berries thus greatly change their taste and become the perfect material for making independent drinks. Told. done. I roasted the pellets in the oven at 150. You need to do this carefully, because there is a risk of burning the pellets.

It’s a very tasty, sour and refreshing drink. And what a color. Real tea!

It’s not tea, of course, but it’s not compote, either. Who likes teas with fruit and berry additives, highly recommended! You can drink it as a drink, or you can add a couple teaspoons of granules to any tea.

STORING FIBER, BAKING POWDER, TEA ADDITIVES, AND TEA SUBSTITUTE. Since all of these products are very hygroscopic, they should be stored in a dry, warm and dark place tightly closed.

A LITTLE MATH. I had three kilos. cut apples (the weight is pure, without waste). After the juicer, I got 930 grams. Cake. After drying it was only 85 grams. pellets. In one teaspoon I got 5 grams. pellets. Т.е. I got these five grams from about 3 apples (no waste weight). I eat two teaspoons a day.л. of my fiber, which is equal to six apples! I don’t know if anyone can eat that many apples every day? But two teaspoons is easy for me. This photo shows how much fiber came out of 3 apples.

In general, the experiment is more than successful! I’m very satisfied! I can say that since the preparation of the first fiber it was enough time for me to make sure of its beneficial effects on the body. Now I spin the juice, even if I do not really need it, thanks, the material is enough. I now need fiber, baking powder and additives in tea.

I plan to make fiber from carrots, pumpkins, and beets in the near future. And the next year, from berries, too. I will definitely be making various additions of bran, nuts, seeds, herbs, sprouted grains, etc.д.

Use for baking

Oddly enough, in the same pie. For example, apple juice cake really improves the taste of biscuit dough. Apple peels, sliced in small pieces, can make a great pancake topping. Usually for a fruit and vegetable pie, we grate the product or cut it into small slices, and peel off the skin. You can slice it thinly and add it to the main bake, or you can use just the skin. It will give flavor, use, quickly dissolve in the dough, and not be too noticeable.

Author

Kerariel

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