24 Delicious Gluten-Free Carrot Pulp Recipes You’ll Love

Carrots are one of the most versatile vegetables in the kitchen.

But did you know that the pulp left over after juicing or steaming can be transformed into delicious, nutritious dishes?

Instead of tossing it, carrot pulp can be incorporated into gluten-free recipes, offering extra fiber, vitamins, and natural sweetness.

From savory fritters and patties to sweet muffins and puddings, there’s a world of possibilities to explore.

In this article, we’ll share 24 gluten-free carrot pulp recipes that are not only healthy but also easy to prepare, helping you reduce food waste while delighting your taste buds.

24 Delicious Gluten-Free Carrot Pulp Recipes You’ll Love

Carrot pulp doesn’t need to go to waste—it’s a versatile ingredient that can enhance a wide range of gluten-free recipes.

From sweet muffins and energy bars to savory patties, soups, and dips, these 24 recipes show how easy it is to reduce food waste while creating nutritious, flavorful dishes.

Whether you’re a busy home cook or a meal prep enthusiast, incorporating carrot pulp into your kitchen routine is an excellent way to boost your meals with fiber, vitamins, and natural sweetness.

Try these recipes and transform your leftover carrot pulp into delicious creations today!

Transform leftover carrot pulp into a wholesome, gluten-free snack with these almond energy bars.

Packed with fiber, natural sweetness, and a hint of spice, these bars are perfect for breakfast on-the-go or an afternoon energy boost.

Ingredients:

• 1 cup carrot pulp (from juicing or steaming)
• 1 cup gluten-free rolled oats
• ½ cup almond butter
• ¼ cup honey or maple syrup
• ½ cup chopped almonds
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ¼ tsp nutmeg
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a square baking pan with parchment paper.
2. In a large bowl, combine the carrot pulp, almond butter, honey, and vanilla extract until smooth.
3. In another bowl, mix the gluten-free oats, chopped almonds, cinnamon, nutmeg, and salt.
4. Gradually fold the dry ingredients into the wet mixture until a sticky dough forms.
5. Press the mixture firmly into the prepared pan, ensuring an even layer.
6. Bake for 20–25 minutes or until the edges are golden and firm.
7. Allow to cool completely before cutting into bars.

These carrot pulp energy bars are naturally sweet, nutritious, and gluten-free, making them a perfect guilt-free treat for any time of day.

Carrot Pulp & Chickpea Savory Patties

Turn your carrot pulp into a savory delight with these gluten-free chickpea patties.

Crispy on the outside, soft on the inside, and seasoned with aromatic spices, they make an excellent vegetarian main dish or appetizer.

Ingredients:

• 1 cup carrot pulp
• 1 cup cooked chickpeas, mashed
• ½ cup gluten-free breadcrumbs
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin powder
• ½ tsp smoked paprika
• 2 tbsp fresh parsley, chopped
• 1 egg (or flax egg for vegan option)
• Salt and pepper to taste
• 2 tbsp olive oil for frying

Instructions:

1. In a mixing bowl, combine carrot pulp, mashed chickpeas, onion, garlic, cumin, paprika, parsley, and egg. Mix thoroughly.
2. Add gluten-free breadcrumbs until the mixture holds together but is not too dry.
3. Shape the mixture into small patties, about 2–3 inches in diameter.
4. Heat olive oil in a non-stick pan over medium heat.
5. Cook the patties for 3–4 minutes on each side or until golden brown and firm.
6. Remove from heat and place on a paper towel to drain excess oil.

These gluten-free carrot pulp patties are protein-rich, flavorful, and versatile.

Serve with a yogurt dip or a fresh salad for a satisfying meal.

Carrot Pulp & Coconut Muffins

Turn carrot pulp into moist, naturally sweet gluten-free muffins.

With coconut, warm spices, and a light texture, these muffins are perfect for breakfast or a healthy dessert.

Ingredients:

• 1 cup carrot pulp
• 1½ cups gluten-free flour blend
• ½ cup shredded coconut
• ½ cup coconut sugar
• ½ cup almond milk
• ¼ cup coconut oil, melted
• 2 eggs (or flax eggs for vegan option)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together eggs, almond milk, coconut oil, and vanilla extract.
3. Stir in carrot pulp and coconut sugar until smooth.
4. In another bowl, combine gluten-free flour, shredded coconut, baking powder, baking soda, cinnamon, nutmeg, and salt.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
6. Scoop the batter evenly into the muffin cups, filling about ¾ full.
7. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
8. Allow muffins to cool before serving.

These carrot pulp and coconut muffins are moist, fragrant, and gluten-free.

They are a delightful way to use carrot leftovers while indulging in a healthy, sweet treat.

Carrot Pulp & Quinoa Salad

This gluten-free carrot pulp quinoa salad is a light, refreshing, and nutrient-packed dish.

Bursting with color, texture, and flavors from fresh herbs and a zesty dressing, it works beautifully as a lunch or side dish.

Ingredients:

• 1 cup carrot pulp
• 1 cup cooked quinoa
• ½ cup cherry tomatoes, halved
• ¼ cup red bell pepper, diced
• 2 tbsp red onion, finely chopped
• 2 tbsp fresh parsley or cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine carrot pulp, cooked quinoa, cherry tomatoes, red bell pepper, and red onion.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss to combine thoroughly.
4. Sprinkle fresh parsley or cilantro on top for garnish.
5. Chill for 15–20 minutes before serving for best flavor.

This carrot pulp quinoa salad is light, nutritious, and gluten-free, making it an ideal choice for a healthy lunch or side dish.

Carrot Pulp & Zucchini Fritters

These crispy, golden fritters combine carrot pulp with zucchini and gluten-free flour for a savory treat.

Perfect as a snack, appetizer, or even a light dinner, they are easy to make and packed with vegetables.

Ingredients:

• 1 cup carrot pulp
• 1 cup grated zucchini, excess water squeezed out
• ½ cup gluten-free flour (rice or almond flour works well)
• 2 green onions, finely chopped
• 1 egg (or flax egg for vegan option)
• ½ tsp garlic powder
• ½ tsp paprika
• Salt and pepper to taste
• 3 tbsp olive oil for frying

Instructions:

1. In a large bowl, mix carrot pulp, zucchini, green onions, and egg until combined.
2. Add gluten-free flour, garlic powder, paprika, salt, and pepper. Mix until it forms a batter-like consistency.
3. Heat olive oil in a skillet over medium heat.
4. Scoop small portions of the mixture and flatten into fritters.
5. Fry for 3–4 minutes per side or until golden and crispy.
6. Drain on paper towels before serving.

These gluten-free carrot pulp fritters are crispy, flavorful, and versatile.

They are a wonderful way to enjoy leftover carrot pulp in a savory, healthy dish.

Carrot Pulp & Apple Breakfast Porridge

This warm, gluten-free porridge uses carrot pulp and apple for natural sweetness and fiber.

Perfect for a cozy breakfast, it’s wholesome, filling, and easy to prepare.

Ingredients:

• 1 cup carrot pulp
• ½ cup gluten-free rolled oats
• 1 apple, peeled and diced
• 1½ cups almond milk (or any milk of choice)
• 1 tbsp chia seeds
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 1–2 tsp maple syrup or honey (optional)
• Pinch of salt

Instructions:

1. In a medium saucepan, combine almond milk, carrot pulp, oats, and diced apple.
2. Bring to a gentle boil, then reduce heat to low and simmer for 8–10 minutes, stirring occasionally, until the mixture thickens.
3. Stir in chia seeds, cinnamon, nutmeg, and a pinch of salt.
4. Sweeten with maple syrup or honey if desired.
5. Serve warm, optionally topped with chopped nuts or seeds.

This gluten-free carrot pulp and apple porridge is comforting, naturally sweet, and fiber-rich.

It’s a nourishing start to your day while creatively using carrot pulp.

Carrot Pulp & Coconut Cookies

Soft and naturally sweet, these gluten-free carrot pulp cookies combine carrot pulp, coconut, and warm spices for a delightful treat.

Perfect with tea or as a healthy snack.

Ingredients:

• 1 cup carrot pulp
• 1 cup gluten-free oat flour
• ½ cup shredded coconut
• ¼ cup coconut oil, melted
• ¼ cup maple syrup or honey
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp baking soda
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix carrot pulp, coconut oil, and maple syrup until smooth.
3. In another bowl, combine oat flour, shredded coconut, cinnamon, nutmeg, baking soda, and salt.
4. Fold dry ingredients into wet until well combined.
5. Scoop dough onto the baking sheet and flatten slightly.
6. Bake for 12–15 minutes until edges are golden.
7. Cool completely before serving.

These carrot pulp cookies are soft, fragrant, and gluten-free—a perfect guilt-free dessert or snack.

Carrot Pulp & Lentil Soup

A hearty, nutritious gluten-free soup using carrot pulp and red lentils. Rich in fiber and protein, it’s a comforting dish for chilly days.

Ingredients:

• 1 cup carrot pulp
• 1 cup red lentils, rinsed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp cumin
• ½ tsp turmeric
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until soft.
2. Stir in cumin and turmeric for 1 minute until fragrant.
3. Add carrot pulp, red lentils, and vegetable broth. Bring to a boil.
4. Reduce heat and simmer for 20–25 minutes until lentils are tender.
5. Use an immersion blender to puree until smooth or leave slightly chunky.
6. Season with salt and pepper and garnish with fresh cilantro.

This gluten-free carrot pulp lentil soup is flavorful, hearty, and a fantastic way to use up leftover carrot pulp.

Carrot Pulp & Banana Pancakes

Fluffy, naturally sweet, and gluten-free, these carrot pulp and banana pancakes are a healthy breakfast or brunch option.

Ingredients:

• 1 cup carrot pulp
• 1 ripe banana, mashed
• 1 cup gluten-free flour blend
• 1 tsp baking powder
• ½ tsp cinnamon
• 1 cup almond milk
• 1 egg (or flax egg)
• 1 tsp vanilla extract
• Pinch of salt
• Coconut oil for cooking

Instructions:

1. In a large bowl, mix carrot pulp, mashed banana, almond milk, egg, and vanilla.
2. In another bowl, combine gluten-free flour, baking powder, cinnamon, and salt.
3. Fold dry ingredients into wet until just combined.
4. Heat coconut oil in a skillet over medium heat.
5. Pour ¼ cup batter per pancake, cook 2–3 minutes per side until golden.
6. Serve warm with fresh fruit or maple syrup.

These gluten-free carrot pulp banana pancakes are soft, naturally sweet, and perfect for a wholesome breakfast.

Carrot Pulp & Chickpea Hummus

A vibrant, gluten-free hummus made with carrot pulp. Creamy, flavorful, and perfect as a dip or spread.

Ingredients:

• 1 cup carrot pulp
• 1 can (15 oz) chickpeas, drained
• 2 tbsp tahini
• 2 tbsp olive oil
• 1 clove garlic
• 1 tbsp lemon juice
• ½ tsp cumin
• Salt to taste

Instructions:

1. Combine all ingredients in a food processor.
2. Blend until smooth, adding water or olive oil as needed for creaminess.
3. Taste and adjust seasoning.
4. Serve with gluten-free crackers, veggies, or as a sandwich spread.

This carrot pulp hummus is creamy, tangy, and an excellent way to enjoy leftover carrot pulp in a healthy snack.

Carrot Pulp & Sweet Potato Mash

A comforting, naturally sweet, and gluten-free side dish combining carrot pulp and sweet potatoes.

Ideal alongside roasted meats or plant-based mains.

Ingredients:

• 1 cup carrot pulp
• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp coconut milk
• 1 tsp cinnamon
• 1 tbsp maple syrup (optional)
• Salt to taste

Instructions:

1. Boil or steam sweet potatoes until tender.
2. Mash sweet potatoes with carrot pulp until smooth.
3. Stir in coconut milk, cinnamon, maple syrup, and salt.
4. Serve warm.

This gluten-free carrot pulp sweet potato mash is creamy, sweet, and comforting—a versatile side dish for any meal.

Carrot Pulp & Rice Pudding

A creamy, naturally sweet, gluten-free rice pudding made with carrot pulp. Perfect as a dessert or breakfast treat.

Ingredients:

• 1 cup carrot pulp
• ½ cup short-grain rice
• 2 cups almond milk
• ¼ cup coconut sugar
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Rinse rice and combine with almond milk in a saucepan over medium heat.
2. Bring to a gentle boil, then reduce heat and simmer, stirring frequently.
3. Add carrot pulp, coconut sugar, cinnamon, nutmeg, vanilla, and salt.
4. Cook until rice is tender and mixture is creamy (about 20 minutes).
5. Serve warm or chilled, optionally topped with nuts or dried fruits.

This gluten-free carrot pulp rice pudding is creamy, sweet, and a delightful way to turn carrot pulp into a dessert.

Carrot Pulp & Zucchini Bread

Moist, naturally sweet, and gluten-free, this carrot pulp and zucchini bread is perfect for breakfast, snacks, or tea time.

The combination of carrot pulp and zucchini keeps it soft and tender.

Ingredients:

• 1 cup carrot pulp
• 1 cup grated zucchini, excess water squeezed out
• 1½ cups gluten-free flour blend
• ½ cup coconut sugar or brown sugar
• ½ cup coconut oil, melted
• 3 eggs (or flax eggs for vegan option)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• Pinch of salt
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a loaf pan or line with parchment paper.
2. In a large bowl, mix carrot pulp, zucchini, eggs, coconut oil, and vanilla extract.
3. In another bowl, combine gluten-free flour, coconut sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually fold dry ingredients into wet until just combined.
5. Pour batter into prepared loaf pan and smooth the top.
6. Bake for 50–60 minutes or until a toothpick inserted comes out clean.
7. Let cool before slicing.

This gluten-free carrot pulp zucchini bread is moist, flavorful, and a fantastic way to use leftover carrot pulp.

Carrot Pulp & Lentil Patties with Herbs

These savory, gluten-free patties combine carrot pulp with red lentils and fresh herbs for a protein-packed meal.

They’re perfect for lunch, dinner, or as a snack.

Ingredients:

• 1 cup carrot pulp
• 1 cup cooked red lentils
• ½ cup gluten-free breadcrumbs
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil for frying

Instructions:

1. In a bowl, combine carrot pulp, cooked lentils, onion, garlic, parsley, cumin, smoked paprika, salt, and pepper.
2. Add gluten-free breadcrumbs until mixture holds together.
3. Shape into small patties.
4. Heat olive oil in a skillet over medium heat.
5. Fry patties for 3–4 minutes per side until golden and firm.
6. Drain on paper towels before serving.

These lentil and carrot pulp patties are hearty, flavorful, and gluten-free—a perfect plant-based option for any meal.

Carrot Pulp & Apple Crisp

A naturally sweet, gluten-free dessert that combines carrot pulp and apples under a crisp, oat-based topping.

Perfect for cozy evenings or special occasions.

Ingredients:

• 1 cup carrot pulp
• 2 medium apples, peeled and sliced
• ½ cup gluten-free oats
• ¼ cup almond flour
• ¼ cup coconut sugar
• 3 tbsp coconut oil, melted
• ½ tsp cinnamon
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and grease a small baking dish.
2. Toss carrot pulp and apple slices in a bowl with 1 tbsp coconut sugar and a pinch of cinnamon.
3. Spread fruit mixture evenly in the baking dish.
4. In another bowl, combine oats, almond flour, remaining sugar, cinnamon, salt, and melted coconut oil.
5. Sprinkle oat mixture evenly over the fruit.
6. Bake for 25–30 minutes until topping is golden and fruit is tender.

This gluten-free carrot pulp apple crisp is warm, naturally sweet, and a healthy twist on a classic dessert.

Carrot Pulp & Chickpea Flatbreads

Soft, gluten-free flatbreads made with carrot pulp and chickpea flour. Perfect for sandwiches, wraps, or dipping into soups.

Ingredients:

• 1 cup carrot pulp
• 1 cup chickpea flour
• ¼ cup water (adjust as needed)
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp cumin (optional)

Instructions:

1. In a bowl, mix chickpea flour, carrot pulp, olive oil, salt, and cumin.
2. Add water gradually to form a smooth dough.
3. Divide dough into small balls and roll out flat on a lightly floured surface.
4. Heat a non-stick skillet over medium heat.
5. Cook each flatbread for 2–3 minutes per side until golden brown and cooked through.
6. Serve warm.

These gluten-free carrot pulp chickpea flatbreads are soft, flavorful, and versatile—a healthy alternative to store-bought wraps.

Carrot Pulp & Chocolate Energy Bites

Sweet, chewy, and naturally gluten-free energy bites combining carrot pulp with dates, nuts, and cocoa powder. Perfect for on-the-go snacking.

Ingredients:

• 1 cup carrot pulp
• ½ cup pitted dates
• ½ cup almonds or cashews
• 2 tbsp cocoa powder
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a food processor, blend almonds or cashews until finely ground.
2. Add dates, carrot pulp, cocoa powder, vanilla, and salt. Process until mixture comes together.
3. Roll mixture into small bite-sized balls.
4. Chill in the refrigerator for at least 30 minutes before serving.

These gluten-free carrot pulp chocolate energy bites are healthy, delicious, and packed with natural energy—a perfect snack for any time.

Carrot Pulp & Pumpkin Soup

A creamy, comforting, and gluten-free soup combining carrot pulp and pumpkin, seasoned with warm spices. Ideal for fall or winter meals.

Ingredients:

• 1 cup carrot pulp
• 2 cups pumpkin puree
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add carrot pulp, pumpkin puree, vegetable broth, cinnamon, nutmeg, salt, and pepper.
3. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes.
4. Use an immersion blender to blend until smooth.
5. Serve warm, optionally garnished with a swirl of coconut cream.

This gluten-free carrot pulp pumpkin soup is creamy, flavorful, and a comforting way to enjoy vegetables.

Carrot Pulp & Quinoa Veggie Burgers

These gluten-free veggie burgers combine carrot pulp with quinoa, beans, and spices for a protein-packed, flavorful, and satisfying meal.

Ingredients:

• 1 cup carrot pulp
• 1 cup cooked quinoa
• ½ cup cooked black beans, mashed
• ½ cup gluten-free breadcrumbs
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper to taste
• 2 tbsp olive oil for frying

Instructions:

1. In a large bowl, mix carrot pulp, quinoa, mashed beans, onion, garlic, and spices.
2. Add gluten-free breadcrumbs until mixture holds together.
3. Shape into burger patties.
4. Heat olive oil in a skillet over medium heat.
5. Cook patties 3–4 minutes per side until golden and firm.
6. Serve on gluten-free buns with your favorite toppings.

These gluten-free carrot pulp quinoa burgers are nutritious, flavorful, and a delicious plant-based alternative to meat burgers.

Carrot Pulp & Almond Smoothie

A creamy, naturally sweet, gluten-free smoothie using carrot pulp and almond milk. Perfect for breakfast or a refreshing snack.

Ingredients:

• ½ cup carrot pulp
• 1 banana
• 1 cup almond milk
• 2 tbsp almond butter
• 1 tsp honey or maple syrup (optional)
• ½ tsp cinnamon

Instructions:

1. Combine all ingredients in a blender.
2. Blend until smooth and creamy.
3. Pour into a glass and serve immediately.

This gluten-free carrot pulp almond smoothie is energizing, creamy, and a delicious way to start your day.

Carrot Pulp & Oat Breakfast Muffins

These gluten-free muffins are moist, lightly sweet, and packed with carrot pulp and oats. Ideal for breakfast or a healthy snack.

Ingredients:

• 1 cup carrot pulp
• 1½ cups gluten-free rolled oats
• ½ cup almond milk
• ¼ cup coconut oil, melted
• 2 eggs (or flax eggs)
• ¼ cup honey or maple syrup
• 1 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp nutmeg
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix carrot pulp, almond milk, eggs, coconut oil, and honey.
3. Add oats, baking powder, cinnamon, nutmeg, and salt. Stir until just combined.
4. Divide batter into muffin cups.
5. Bake for 20–25 minutes or until a toothpick comes out clean.
6. Cool before serving.

These gluten-free carrot pulp oat muffins are nutritious, filling, and perfect for a grab-and-go breakfast.

Carrot Pulp & Sweet Corn Fritters

Crispy, savory fritters combining carrot pulp and sweet corn, perfect as a snack or side dish. Gluten-free and full of flavor.

Ingredients:

• 1 cup carrot pulp
• 1 cup sweet corn kernels
• ½ cup gluten-free flour
• 1 egg (or flax egg)
• 2 green onions, chopped
• ½ tsp paprika
• Salt and pepper to taste
• 3 tbsp olive oil for frying

Instructions:

1. In a bowl, mix carrot pulp, sweet corn, egg, green onions, paprika, salt, and pepper.
2. Add gluten-free flour and mix until combined.
3. Heat olive oil in a skillet over medium heat.
4. Drop spoonfuls of the mixture and flatten slightly.
5. Fry 3–4 minutes per side until golden.
6. Drain on paper towels before serving.

These gluten-free carrot pulp sweet corn fritters are crispy, flavorful, and a great way to enjoy a veggie-packed snack.

Carrot Pulp & Mango Chia Pudding

A naturally sweet, gluten-free pudding combining carrot pulp, mango, and chia seeds. Great as a breakfast or dessert.

Ingredients:

• ½ cup carrot pulp
• 1 ripe mango, peeled and diced
• 3 tbsp chia seeds
• 1 cup almond milk
• 1 tsp honey or maple syrup (optional)

Instructions:

1. In a blender, combine carrot pulp, mango, almond milk, and honey. Blend until smooth.
2. Stir in chia seeds.
3. Refrigerate for at least 2 hours or overnight until pudding thickens.
4. Serve chilled, optionally topped with fresh fruit or nuts.

This gluten-free carrot pulp mango chia pudding is creamy, naturally sweet, and a healthy treat.

Carrot Pulp & Herb Polenta Cakes

Savory, gluten-free polenta cakes combining carrot pulp and fresh herbs. Crispy outside, tender inside, perfect as a side or appetizer.

Ingredients:

• 1 cup carrot pulp
• 1 cup cooked polenta
• ¼ cup gluten-free flour
• 2 tbsp chopped parsley or basil
• 1 egg (or flax egg)
• Salt and pepper to taste
• 2 tbsp olive oil for frying

Instructions:

1. Mix carrot pulp, polenta, flour, herbs, egg, salt, and pepper in a bowl until combined.
2. Shape into small patties.
3. Heat olive oil in a skillet over medium heat.
4. Cook patties 3–4 minutes per side until golden and firm.
5. Serve warm.

These gluten-free carrot pulp herb polenta cakes are flavorful, crispy, and a creative way to enjoy leftover carrot pulp.