Dairy-free, grain-free AND paleo muffins made with carrot, ginger and apple juice pulp. No sugar!
Psst… I am hosting my very first workshop… in my kitchen! If you’re in Alberta you should join me. Just 12 spots… get the details here.
Please join me in welcoming Alison Smith. Alison shared How To Start Juicing last summer and is back again with a delicious solution to one of the hottest topics on Healthful Pursuit right now – juice pulp recipes.
There is nothing I dislike more than waste: wasted talents, wasted time, wasted effort, wasted worry – and worst of all – wasted food. I don’t know about you, but throwing away beautiful, organic, life-affirming food is incredibly cringe-worthy. And, I like to avoid it, if I can.
Flashback: last year, I hosted my very first 21-day juicing challenge on my blog. People from all over the world signed up, and each of us made it our mission to drink one lovely, fresh juice each day, right along side our regular, healthy meals.
The challenge turned out to be more than just about juicing. Making connections with 190 participants from 19 different countries was exciting and inspiring. Creating an event that focused in on transforming health and promoting healing was invigorating, and I’m still incredibly grateful for everyone that joined in: I can’t wait for this year’s challenge!
A few days into the challenge, however, we ran into a problem. Everyone had so much juice pulp left over, and we had no idea what to do with it.
For days my juice pulp went straight into the compost bin. Each time I tipped the juice pulp bowl, I kept thinking, ‘there’s gotta be a way to use this pulp!’
So, another challenge was set. I needed to find a way to create something delicious from at least one of my juice recipes. And, today, I’m sharing the result with you.
One of my all time favorite juice recipes is carrot, apple, and ginger. At home, we refer to it as Get Better Juice. When the littlest of sniffles appear, or when we feel like the wind has been taken out of our sails, we whip-up some Get Better Juice to revive us back to health. It works, every time.
It turns out that carrot, apple, ginger pulp is perfect as a muffin base. And, these little inventive mini muffins are super-healthy and loaded with tummy-loving fiber.
- 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, with the skin, chopped
- 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 chopped walnuts or pecans or almonds
- ½ cup shredded coconut
- ½ cup chopped dried fruit of any sort, optional
- Preheat your oven to 380F. In a food processor, place the juice pulp, pitted dates, egg, olive oil, water, and chopped pear or apple. Turn the food processor on until the mixture is well incorporated and smooth.
- Add the cinnamon, cloves, allspice, salt, vanilla liquid stevia, baking soda, baking powder, and coconut flour. Periodically, stop the food processor to scrape the bowl with a spatula. Keep mixing the batter until the mixture is thoroughly incorporated. It will be very thick. Once the batter is mixed, scoop it into a large mixing bowl.
- To the mixing bowl, add the chopped walnuts or pecans, and the shredded coconut. You an also add chopped, dried fruit, if you want to. Using a wooden spoon or spatula, incorporate the nuts, coconut, and dried fruit into the batter.
- 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**
- Use your hands to help you to mold the muffins into muffin shapes.
- Top each muffin with some nuts, before you bake them. Place the muffin trays into the preheated oven for 30-35 minutes.
- Once baked, you want the muffins to be a deep brown color. After baking, cool the muffins on a baking rack. Let them completely cool before you sample them.
Stevia - You can substitute 2 tablespoons of coconut sugar for the vanilla liquid stevia.
Storage - Do not store these muffins in a tightly sealed container. They are too moist. Just place them on a plate, covered loosely by plastic wrap.
View nutrition information (once on page, scroll down)
Now, there are some ‘juicing experts’ that advise against eating leftover juice pulp. I’ve heard arguments that juice pulp has no residual nutritive value. Well…I’m calling BS on that claim. Juice pulp still contains colorful, antioxidant phytochemicals and fiber. Enough fiber, in fact, to say bye-bye to Mr. Constipation: the worst party guest, ever.
So, thanks but no thanks for the advice, ‘juicing experts; I’m going to enjoy my carrot juice pulp mini muffins, anyway.
|Alison Smith’s Bio:Alison Smith is a health mentor and juicing advocate on a mission to promote self-care and self-love to those battling back to abundant health and happiness. Schooled by her own health journey, following an 8-year battle with Lyme Disease, Alison is the creator of Sweet Liberation: 30-Days to Kick Sugar to the Curb; a one-on-one coaching program that teaches women how to live a sweet sugar-free life. She also hosts the free, annual Get Your Juice On: 21-Day Juicing Challenge, every August. Alison lives and breathes by the motto: Live healthy. Live happy. Live now.Connect with Alison: Facebook, Twitter, Google+ and Instagram|