When we began our focused journey on more healthful living through food, we did what many people did (and do)–we started juicing. With a nice food processor/juicer that we found on sale at the local department store, we went to work with Costco sized bags of carrots with some lemon. This was delicious, and was certainly a step in the right direction. While carrot juice ends up being liquid calories without the same satiating effect, it was better than our previous habits.
We still occasionally take out the juicer, and when we do, Heather always feels guilty about not using the pulp. Through several attempts, we’re happy to report a way to put that pulp to use. Don’t worry–we’ve suggested a substitution if you don’t have a juicer or don’t want to juice.
2 C carrot pulp (or finely shredded carrot)
1 1/2 C almond flour
(or 1 1/2 C equal parts almond & coconut if using shredded carrot)
1/4 C flaxseed flour
1/4 C coconut palm sugar (optional)
1/8 C pure maple syrup
2 tsp baking powder
1 tsp salt
2 tsp vanilla extract
1 tsp cinnamon
1 C minced apple (granny smith)
1/4 C coconut oil, melted
Mix all of your dry ingredients into a bowl.
Mix all of your wet ingredients into a separate bowl.
Mix the wet ingredients into the dry ingredients. Fold in the minced apple into the mixture.
Bake in muffin tin at 325ºF for 30 minutes. Allow to cool for 5-7 minutes before removing from the tin.
These are delicious cold, warm, and anywhere in-between. Great with a morning coffee or a snack between meals; you won’t be disappointed. Please share with your friends, and come like us on Facebook!