These buns can easily be made out of the pulp leftovers from when you make green juices. The taste of the buns will obviously depend on what the juice pulp consists of.

You might want to leave out any ginger pulp before baking the buns ;)


  • 200 grams of vegetable pulp
  • 2 eggs
  • 100 grams of sesame and linseeds
  • 1 tbsp Husk fibres (Psyllium husks)
  • 2 tsp salt
  • Blue poppy seeds
  • 2 tsp cream of tatar baking powder or another gluten free baking powder

Mix and blend all the ingredients together with a hand blender (or a food processor). Add a little bit of water, if the dough is too dry. If the dough is too wet, then you can add some extra seeds. Divide the dough into blobs on two sheets. Sprinkle with poppy seeds and bake the buns at 200 degrees for about 20 minutes until they are brown and crispy on the outside. They stay moist on the inside, but should not be raw. Use as sandwich bread or buns.


Photo: Camilla Hey