Monday, 12 May 2014 00:00

Carrot Juice Pulp Muffins

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Monday May 12 2014

I absolutely LOVE Leanne Vogel's blog -- it's bright, happy and vibrant AND even better, it's full of yummy, healthy recipes!  Now that Spring is *supposed* to be in the air, many of my patients often come into my Naturopathic office asking questions about juicing for health promotion, juicing for detox'ing, juicing just because they heard that juicing was good!  Juicing is a great idea.  However, as Leanne's guest columnist Alison Smith realized during her 21 day juicing challenge, juicing comes with a whole lot of waste in the form of pulp!  Lucky for us, she came up with a great recipe that minimizes this waste and results in a great little muffin.

Carrot Juice Pulp Muffins

by Alison Smith Ph.D.
 
30 min prep time, 30 min cook time
1 hour total time
 
serves 24
 
Ingredients
  • 3 cups carrot, apple, ginger juice pulp (made from approximately 4 carrots, 2 red apples, and 2 large chunks of fresh ginger root.)
  • 6 large Medjool dates − pitted
  • 1 egg
  • ¼ cup olive oil
  • ½ pear or apple − chopped with the skin
  • ¼ teaspoon vanilla extract
  • ½ cup water
  • ½ teaspoon vanilla liquid stevia
  • 2½ tablespoon ground cinnamon
  • 1 teaspoon ground cloves
  • ½ teaspoon allspice
  • ¾ teaspoon sea salt
  • 2 teaspoons gluten-free baking soda
  • ¼ teaspoon baking powder
  • ⅔ cup coconut flour
  • ½ cup walnuts or pecans or almonds −chopped
  • ½ cup shredded coconut
  • ½ cup dried fruit of any kind − chopped; optional!
 
Directions
  1. Preheat the oven to 380℉.
  2. Put the juice pulp, pitted dates, olive oil, water, and chopped pear or apple in a food processor. Turn on the food processor until the mixture is well incorporated and smooth.
  3. Add the cinnamon, cloves, allspice, salt, vanilla liquid stevia, baking soda, baking powder, and coconut flour.
  4. Periodically, stop the food processor to scrape the bowl with a spatula. Continue to mix the batter until the mixture is thoroughly incorporated − it will be very thick.
  5. Once the batter is mixed, scoop it into a large mixing bowl.
  6. Add the chopped walnuts or pecans, and the shredded coconut. You can also add the chopped, dried fruit, if you would like.
  7. Using a wooden spoon or spatula, incorporate the nuts, coconut, and dried fruit into the batter.
  8. Liberally grease two mini muffin trays (that contain 12 muffin molds, each) with coconut oil. Mold each muffin, by hand: using a spoon, fill each mini muffin mold, half way. Then, take a second scoop of muffin batter, and form it into a mound shape. ** The muffins in this recipe will not rise; therefore, you need to shape the muffins yourself before you bake them**
  9. Use your hands to help you mold the muffins into muffin shapes.
  10. Top each muffin with some nuts, before you bake them. Place the muffin trays into the preheated oven for 30-35 minutes.
  11. Once baked, the muffins should be a deep brown color. After baking, cool the muffins on a baking rack and let them completely cool before you sample them!
Note:
  • Juice Pulp: You can freeze carrot, apple, ginger juice pulp, in large plastic bags, in 3-cup portions. When you are ready to make muffins,  place the frozen juice pulp in a pan and into the preheated oven. It will take approximately 4-5 minutes for it to completely thaw.
  • Stevia: You can substitute 2 tbsp of coconut sugar for the vanilla liquid stevia.
  • Storage: Do not store these muffins in a tightly sealed container! They are too moist. Instead, just place them on a plate and cover them loosely with plastic wrap.

 

You can find the original article HERE.

Read 38591 times Last modified on Friday, 08 August 2014 20:16
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