Oooooooo!!! Experimented with making more "flatbread" with my leftover juice pulp today. I tossed the celery/romaine lettuce pulp in the food processor with some veggie broth, freshly picked rosemary, sage, thyme, added sea salt, black pepper, cayenne pepper, red onion, parsley, and a little garlic powder, then mixed it with some chickpea flour and a little baking powder and spread it out evenly on parchment paper on a baking sheet at 350 degrees for about 30 minutes or so. Damn it's good!! Even approved by a 10 yr. old's taste buds. Bonus! Reminds me of the dressing balls my mom used to make.
I screwed up the apple/ginger/autumn olive pulp concoction by using coconut flour instead of chickpea flour. I forgot it absorbs the liquids a lot more, so I should have added more apple juice.....oops. It's still super tasty, but pretty crumbly. We'll bake some apples and just crumble it up on top and see if that helps and/or make some banana nice cream and crumble it up on top of that. All this taste testing is catching up with me. lol