How to Bake Sustainably and Reduce Food Waste
From Trash to Treasure
Baking is one of life’s sweetest pleasures, but it can also be surprisingly wasteful if we’re not mindful. Think about all those egg yolks leftover from making meringue, the overripe bananas that didn’t make it into bread, or even the citrus peels that go straight into the trash. The good news? Baking sustainably is not only possible—it’s creative, cost-effective, and incredibly rewarding.
And, let’s be honest, I am ALWAYS looking for ways to save money and make the most of my paycheck.
Together, lets explore ways to reduce food waste in your baking, share tips for using scraps and leftovers creatively, and show how sustainability can inspire some truly delicious recipes.
Ready to turn your trash into treasure? Let’s get started!
Why Baking Sustainably Matters
Environmental Impact
Food waste contributes to greenhouse gas emissions. By finding ways to use what we might normally throw away, we’re helping to reduce our environmental footprint. While you might not feel very strongly about this overall, it is helpful to also put less food waste into the trash.Cost Savings
Using scraps and leftovers means you’re getting more out of what you buy. That’s money saved—and turned into delicious baked goods!Creative Inspiration
Working with what you have forces you to think outside the box, leading to unique flavor combinations and recipes you might never have tried otherwise.
Common Baking “Waste” and How to Use It
1. Citrus Peels
The Problem: After juicing lemons, limes, or oranges, the peels often get tossed.
A fun Solution: Zest before you juice! Citrus zest is packed with flavor and can be frozen for later use in cakes, cookies, or glazes. You can also candy the peels for a sweet treat or dry them to make citrus sugar or spice blends.
MY Solution: Make olio sacrum, Latin for "sacred oil," is a fragrant citrus oil extracted from the peels of citrus fruits. Historically used in cocktails and aromatherapy, this versatile oil is made by macerating citrus peels with sugar. The sugar draws out the essential oils from the peels, creating a beautifully aromatic and flavorful liquid that can be used in drinks, desserts, and even as a natural fragrance.
Instructions:
Prepare the Peels:
Wash the citrus fruits thoroughly to remove any wax or residue.
Use a vegetable peeler to remove the peels, avoiding the bitter white pith as much as possible.
Combine with Sugar:
Place the citrus peels in a bowl and sprinkle the sugar over them. Use your hands to rub the sugar into the peels, helping to release the oils.
Macerate:
Pack the bowl into a mason jar with a lid and let it sit at room temperature for at least 6–8 hours, or overnight. During this time, the sugar will draw out the essential oils, creating a syrupy liquid.
Strain:
After maceration, strain the liquid through a fine-mesh sieve, pressing down on the peels to extract every drop. Discard the peels or compost them.
Store:
Transfer the olio sacrum to a clean jar or bottle. It can be stored in the refrigerator for up to a week.
Use In Baking by adding olio sacrum to cookie doughs, cake batters, or glazes for a natural citrus boost, use in beverages by stirring it into cocktails, mocktails, or sparkling water for an elevated drink experience. Use as a syrup substitute in place of simple syrup in recipes that call for a citrusy sweetness. Or even drizzle a bit over fruit salads or yogurt for an aromatic finish.
2. Stale Bread
The Problem: Stale bread ends up in the bin far too often.
The Solution: Turn it into breadcrumbs, croutons, or bread pudding. Stale bread can also be blended into a savory stuffing or used as a base for baked strata.
Step-by-Step Instructions:
1. Prepare the Bread:
Remove any overly hard or moldy parts. Slightly stale bread works best, but fresh bread can also be used if dried out in the oven.
2. Dry the Bread:
Preheat your oven to 300°F (150°C).
Cut the bread into small chunks or slices and spread them out in a single layer on a baking sheet.
Bake for 10–15 minutes, turning the pieces occasionally, until the bread is completely dry but not browned.
3. Cool Completely:
Allow the dried bread to cool completely before processing. Warm bread can create clumpy breadcrumbs.
4. Process into Breadcrumbs:
Place the dried bread pieces into a food processor or blender. Pulse until you reach your desired texture—fine for coatings or fillings, coarse for toppings.
If you don’t have a food processor, use a box grater to manually shred the bread into crumbs.
5. Store Your Breadcrumbs:
Transfer the breadcrumbs to an airtight container.
Store at room temperature for up to 2 weeks, in the refrigerator for up to a month, or in the freezer for up to 6 months.
For some variety you can also season your breadcrumbs: Add dried herbs (like oregano or parsley), garlic powder, salt, and pepper for a ready-to-use seasoning blend. Create a Panko-Style by using crustless bread and process it into large, flaky crumbs for a panko-style texture perfect for frying or baking. Or even make a sweet breadcrumb by using cinnamon-raisin or sweet bread and blend with a bit of sugar and cinnamon for a dessert topping or pie crust base.
3. Overripe Bananas
The Problem: Bananas that are too soft to eat often go to waste.
The Solution: Overripe bananas are a baker’s best friend. Use them in banana bread, muffins, pancakes, or even as a natural sweetener in cookies and cakes. Freeze them for smoothies or baking later.
Banana Pancakes with Italian or French Flour
Upgrade your breakfast with these fluffy banana pancakes made using Italian Tipo 00 or French T45 flour for a tender, delicate texture. Naturally sweetened with ripe bananas, they’re an easy, delicious way to start your day.
Ingredients:
1 cup Italian Tipo 00 or French T55 flour
2 tbsp sugar (or use one of our sugar alternatives)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon (optional)
1 ripe banana, mashed
3/4 cup milk (dairy or plant-based)
1 egg
1 tsp vanilla extract
2 tbsp melted butter
Instructions:
Mix Dry Ingredients: In a bowl, whisk the flour, sugar, baking powder, baking soda, salt, and cinnamon.
Combine Wet Ingredients: Mash the banana; whisk it with milk, egg, vanilla, and melted butter until smooth.
Make the Batter: Stir the wet ingredients into the dry ingredients until just combined. Don’t overmix.
Cook the Pancakes: Heat a greased skillet over medium heat. Pour 1/4 cup of batter per pancake, cook until bubbles form, flip, and cook until golden.
4. Egg Whites or Yolks
The Problem: Recipes often call for just whites or yolks, leaving the other half unused.
The Solution: Save egg whites for meringues, macarons, or angel food cake. Use yolks for custards, curds, or rich, buttery cookies. Store them in airtight containers in the fridge for a couple of days or freeze them with a pinch of sugar or salt to stabilize them.
Angel Food Cake Recipe
Light, airy, and perfectly sweet, angel food cake is a classic dessert that feels like a cloud on your palate. This easy recipe requires just a few ingredients and delivers a delicate, melt-in-your-mouth texture.
Ingredients:
1 cup cake flour (or sifted Italian Tipo 00 flour for extra lightness)
1 1/2 cups granulated sugar, divided (try a sugar alternative!!)
12 large egg whites, room temperature
1 1/2 tsp cream of tartar
1/4 tsp salt
1 1/2 tsp vanilla extract
Instructions:
Prepare and Preheat:
Preheat your oven to 350°F (175°C). Have an ungreased tube pan ready; do not grease it to ensure the cake rises properly.
Sift Dry Ingredients:
In a medium bowl, sift the flour and 1/2 cup of the sugar together three times. This step ensures the cake stays light and airy.
Whip the Egg Whites:
In a large mixing bowl, beat the egg whites, cream of tartar, and salt with an electric mixer on medium speed until soft peaks form.
Add Sugar Gradually:
Gradually add the remaining 1 cup of sugar, a few tablespoons at a time, while beating. Continue to beat until stiff, glossy peaks form.
Add Vanilla and Fold in Flour Mixture:
Gently fold in the vanilla extract. Gradually fold in the flour-sugar mixture, a little at a time, using a spatula. Be gentle to avoid deflating the batter.
Pour into Pan:
Spoon the batter evenly into the ungreased tube pan. Smooth the top with a spatula.
Bake:
Bake for 35–40 minutes, or until the top is golden brown and springs back when lightly touched.
Cool Upside Down:
Immediately invert the pan onto a cooling rack or over the neck of a bottle. Let the cake cool completely in this position to maintain its height and airy texture.
Release and Serve:
Once cooled, run a knife around the edges of the pan to release the cake. Slice with a serrated knife and serve.
5. Vegetable Scraps
The Problem: Carrot tops, beet greens, and zucchini ends are discarded without a second thought.
The Solution: Use carrot tops to make pesto, beet greens in savory pastries, or zucchini ends in quick breads and muffins. Grated carrot and zucchini scraps are perfect for adding moisture to cakes.
Carrot Top Pesto
Don’t toss those carrot tops! They’re packed with flavor and make an excellent base for a vibrant, nutrient-rich pesto. This sustainable recipe is perfect for reducing food waste while creating a versatile sauce that’s great for pasta, sandwiches, or even as a dip.
Ingredients:
2 cups carrot tops (stems removed), washed and dried
1/2 cup fresh parsley or basil (optional, for a more traditional pesto flavor)
1/3 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
1/3 cup nuts (walnuts, almonds, or pine nuts work well)
2 garlic cloves, peeled
1/2 cup olive oil
Juice of 1/2 lemon (about 1–2 tbsp)
Salt and pepper to taste
Instructions:
Prepare the Carrot Tops:
Remove any tough stems from the carrot tops, keeping only the tender leaves.
Toast the Nuts (Optional):
For extra depth of flavor, toast the nuts in a dry skillet over medium heat for 2–3 minutes until fragrant.
Blend the Ingredients:
In a food processor or blender, combine the carrot tops, parsley or basil (if using), Parmesan cheese, nuts, garlic, and lemon juice. Pulse until coarsely blended.
Add Olive Oil:
With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. You may need slightly more or less oil depending on your preference.
Season to Taste:
Add salt and pepper to taste, pulsing briefly to combine.
Store or Serve:
Use the pesto immediately or store it in an airtight container in the refrigerator for up to a week. For longer storage, freeze in ice cube trays for easy portioning.
Serving Suggestions:
Toss with freshly cooked pasta for a quick, flavorful meal.
Spread on crusty bread or crackers for an easy appetizer.
Use as a topping for grilled chicken, fish, or roasted vegetables.
Swirl into soups or risottos for an extra burst of flavor.
6. Leftover Coffee Grounds
The Problem: Brewed coffee grounds are usually thrown out.
The Solution: Add them to chocolate cakes, cookies, or brownies for a deeper flavor. Dried coffee grounds can also be used as a crust for cheesecakes or as part of a homemade spice rub.
Coffee Grounds Brownies: A Rich and Flavorful Treat
If you’re tossing used coffee grounds after brewing your morning cup, you’re missing out on a secret ingredient that can elevate your baking game. Adding coffee grounds to brownies enhances their chocolate flavor, giving them a deep, rich complexity that’s irresistible. Plus, it’s a fantastic way to reduce food waste and get the most out of your coffee.
Here’s how to make decadent coffee grounds brownies that are as sustainable as they are delicious.
Ingredients:
1/2 cup (1 stick) unsalted butter
1/2 cup used coffee grounds (well-drained)
8 oz semi-sweet chocolate, chopped
3/4 cup granulated sugar (check out a sugar alternative)
1/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
1/2 cup Italian Tipo 00 for a tender texture)
2 tbsp unsweetened cocoa powder
1/4 tsp salt
Instructions:
Prepare Your Pan:
Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan and line it with parchment paper for easy removal.
Melt Butter and Chocolate:
In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 20-second intervals), melt the butter and chopped chocolate together. Stir until smooth and let cool slightly.
Mix Sugars and Eggs:
In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until thick and pale. This step helps create the signature crackly top.
Add Vanilla and Coffee Grounds:
Stir the vanilla extract and used coffee grounds into the sugar and egg mixture. Make sure the grounds are well-drained to avoid adding excess moisture.
Combine Wet and Dry Ingredients:
Sift together the flour, cocoa powder, and salt in a separate bowl. Gradually fold the dry ingredients into the wet mixture until just combined.
Bake the Brownies:
Pour the batter into the prepared pan and spread it evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Avoid overbaking for fudgy brownies.
Cool and Serve:
Let the brownies cool completely in the pan before slicing. This ensures clean cuts and a perfect texture.
Sustainable Baking Tips
1. Plan Ahead
Use recipes that overlap ingredients. For example, if you’re making lemon bars, find another recipe that uses the leftover egg whites or zest.
2. Freeze Extras
Many baking staples, like butter, egg whites, and even dough, freeze beautifully. Keep a “freezer inventory” to avoid letting these treasures go to waste.
3. Buy in Bulk (But Wisely)
Buying ingredients like flour or sugar in bulk can reduce packaging waste, but only if you’ll use them before they go stale.
4. Compost Scraps You Can’t Use
Not everything can be reused in baking (looking at you, onion skins), but you can still compost them to reduce waste and nourish your garden.
5. Embrace Imperfection
Odd-shaped cookies, slightly overripe fruits, or a cracked cake are still delicious. Don’t let the pursuit of perfection lead to unnecessary waste.
Recipes That Reduce Waste
Citrus Peel Sugar Cookies
Incorporate grated citrus zest into sugar cookie dough for a bright, tangy twist. For extra flavor, roll the dough in citrus-infused sugar before baking.
Banana Peel Muffins
Yes, banana peels are edible! Blend the peels into a puree and add them to your muffin batter for an extra boost of fiber and flavor.
Stale Bread Brownie Crust
Blend stale bread into fine crumbs and use it as a crust for brownies. Just mix it with melted butter and press into your pan before adding the batter.
Vegetable Scrap Quick Bread
Combine grated carrot and zucchini ends with spices like cinnamon and nutmeg for a moist, flavorful bread.
Storage Hacks to Reduce Waste
Citrus Zest: Freeze zest in ice cube trays with a bit of water for easy use.
Bread Ends: Keep a bag in the freezer to collect bread scraps for breadcrumbs or croutons.
Egg Whites/Yolks: Freeze in labeled containers for future baking projects.
Overripe Fruit: Blend into purees and freeze in small portions for smoothies or baking.
Sustainable Swaps in Baking
Plant-Based Butters or Milks: These often have a lower environmental impact than dairy.
Alternative Flours: Flours like almond, oat, or chestnut can reduce waste when made from byproducts like nut pulp or leftover oats.
Local Ingredients: Buying local not only supports farmers but also cuts down on the carbon footprint of your baking.
Why It Matters
Sustainable baking isn’t just about being eco-friendly—it’s about honoring the ingredients and the effort that goes into producing them. When we find creative ways to use scraps and leftovers, we’re making the most of what we have and embracing the beauty of imperfection.
Turning food waste into delicious baked goods is easier than you might think. By adopting a few sustainable practices and looking at your kitchen scraps with fresh eyes, you can reduce waste, save money, and create something truly unique.
So the next time you’re about to toss those citrus peels or overripe bananas, pause. There’s treasure hiding in your trash—you just have to bake it. Let me know how you’re reducing waste in your kitchen.
I’d love to hear your ideas!
