A few days ago I finally got back in to juicing – OK well I made 1 so it’s a start – and it was a veggie juice with carrot, cucumber and pear. If you like to get your juice on, then you know that you usually end up with fair a
mount of pulp. In the past I’ve just put this on the veggie patch but this time I decided to keep it. I’ve been mixing some in with Trudi (our darling
daughter puppy’s) dinner to sneak in some extra veggies but we still had a take-away container full of pulp sitting in the fridge. So I decided to try my hand at baking muffins.
I found an old recipe that I had typed in to my Notes on my phone a long time ago; I think it came from www.choosingraw.com. The recipe is for Vegan Zucchini Date Muffins but I used the carrot pulp instead and I added dried figs and fresh dates. It made 12 muffins.
- 2 Cups Flour (recipe called for GF flour but I used regular all purpose flour & may have even used some self-raising flour in the mix – 1 cup flour, 1 cup self-raising)
- 2 tsp baking powder
- 1 tsp bi-carb soda
- 1/4 tsp ginger
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 Cup apple sauce (the lovely thick baby-food-esque stuff that you get in a jar)
- 1/4 Cup coconut oil or olive oil
- 1/4 Cup almond milk (I used organic soy milk)
- 1/3 Cup sugar (I used Rice Malt Syrup and Black Strap Mollasses)
- 1 1/4 Cup shredded zucchini (I used the juice pulp)
- 2/3 Cup chopped dates, tossed in a little flour so they don’t stick together (I used some dried figs as well)
- Preheat oven to 350 degrees fahrenheit (about 180 degrees celcius)
- Mix all dry ingredients (except sugar) in a bowl
- Whisk together oil, apple sauce, milk and sugar and then pour into dry ingredients
- Fold ingredients together until just mixed and then fold in the zucchini (or carrot) and dates (and figs).
- Scoop batter in to greased muffin tins and bake until golden brown – about 12 -15 minutes.
That’s it! They were delicious and were polished off long before the end of the day. Do you know of any other ways to use up the pulp after juicing?