I have been in the dating world for some time now, and this little organic lifestyle that I live, often throws the boys off as for what to do on a date. I don’t drink alcohol and I don’t drink coffee. For whatever reason, my not drinking either coffee or alcohol, somehow brings these boys to suggest we meet for a glass of carrot juice- as if that is the next logical choice.
I have yet to take anyone up on such an offer, despite fresh veggie juice being one of my favourite things. Last November, I actually ventured into the world of juice fasting, where, for eight days, I consumed only fresh veggie juice comprised mainly of celery, cucumber, kale, spinach, parsley, apple and ginger. Happily back to food, I do still enjoy a tall glass of fresh veggie and fruit juice but I hate throwing away all that wholesome digestive aiding fibre.
As a solution, I recently came up with this super-powered fibre-riffic recipe that can be used to make little breakfast muffins of cookies (I use that term very loosely).
The cookies and muffins pictured here were made from the pulp from a big glass or carrot, celery, apple, lemon and ginger juice (I also stirred in a little cayenne and spirulina). Adding in the fresh or frozen cranberries and orange peel adds some sweet tartness. They are delicious but be warned- they are very high in fibre so accompany them with oodles of water. The best bit about these treats is that they are wholly healthy and use up perfectly edible ingredients that otherwise would have ended up in the compost bin or garbage. So not only are they economically friendly, but also ecologically friendly. And does that ever warm my little hippie nutrition heart.
Waste Not Muffins/Cookies
Prep Time: 15 minutes
Cook Time: 20-30 minutes
Keywords: bake snack breakfast dessert dairy-free gluten-free low-sodium nut-free sugar-free vegetarian flaxseed whole food
Ingredients (12-16)
- 1 1/2 cups fruit/veggie juice pulp
- 1/3 cup flaxseeds, ground
- 1 cup flour (I used 1/3 cup quinoa and 2/3 cups sorghum)
- 1/4 cup honey
- 2 eggs
- 1/4 cup orange peel, chopped
- 1 tsp vanilla
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp dry ginger (optional)
- 1/2 cup cranberries (frozen or thawed)
- 1/4 cup dry fruit of choice (currants, cranberries, apricots etc)
Instructions
Preheat oven to 350.
Mix all ingredients together.
For muffins
Line muffin tray with paper liners.
Scoop muffin mix into cups.
Bake for 30 minutes.
Remove to cooling rack.
For cookie/biscuits
Line cookie sheet with parchment paper.
Roll mixture into golf ball size balls.
Flatten with palm.
Bake 20 minutes.
Remove to cooling rack.
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Great idea. And they look fabulous, too!
Muffinsgeorge.
Fitz makes juice and we throw out tons of fibrous goodness…i’m definitely going to try this!
Thanks Megs
What an awesome idea! The juice and the muffins look sooo good. You are making me hungry but I have to go to the gym first!
Hey, you made cuffins! They look great…
Ohh tasty!! Any ideas on what may work as an egg sub?? Maybe chai gel? of more flax?
Yep- both chia or flax would totally work.
Thank you for this link! Expect to see these recreated on the blog soon
[...] right! Almond Milk Whole Grain Porridge Breakfast Smoothie Banana Pancakes Green Mojito Smoothie Fruit Fibre Muffins Almond Bread If you are really set on Chocolate for breakfast- give this fantastic recipe a whirl [...]
[...] muffins were adapted from this recipe. 1 1/2 3 cups fruit/veggie juice pulp 1/3 cup flaxseeds, ground 1 cup flour (I used [...]
Made these! So so so so so good.
I subbed frozen raspberries and lemon rind and my juice pulp was very beety, so I have very lovely red-hued cookies.
Healthy, not wasteful, delicious.. you never cease to impress Meghan!
Hi Meghan, I made these for the second time tonight. (I remembered they were good the first time!) I doubled the recipe, since I had 3 cups of carrot pulp after Evan juiced all of my carrots last night. I used flax/water instead of egg (2 tbl flax with the required water) and I also pulverized a small apple and added it for a bit more moisture. I used chopped dried apricot, some cinnamon, and chopped walnuts. (no orange peel, no ginger). For the flour, a mix of Sorghum flour (which I don’t even know what that is!), quinoa flour (ground in my dry-mix) and the gluten free mixture that I use. They were very delicious and I am sure that Jordan (now 13.5 months) will love them.
I made these and loved them. They are great for a snack when you want something a little sweet that will fill you up. I juice veggie/fruit almost everyday, so now I just make the muffins and drop the extra ones off around the neighborhood at friends houses.
~Sharla
You rock!! This is such a great way to not waste food, and I love it! I want to make these right now but I don’t have pulp…I just have some very pulpy juice. I still might try it and see how it turns out. Thanks!
Delicious recipe. This morning was my second time making this recipe and I added a couple tablespoons of apple juice to make my batter wetter this time (now the batter doesn’t stick to the bottom of the papers as much). I also added 2 T of chia seeds and didn’t crush the flax seeds (my toddler likes the texture of flax seeds in his muffins). I used 1/2 C whole wheat flour, 1/4 C rye flour & 1/4 C spelt flour. I’ve decided that this is my favorite flour mixture for quick breads. Thanks again for the recipe!
Use up your leftover juice pulp in these gluten-free waste not, want not muffins: http://t.co/Z0gHTmDS #glutenfreecleanse
Great idea! #juicing MT @meghantelpner Use up your leftover juice pulp in these gluten-free waste not, want not muffins http://t.co/KIGDn49V
@UrbanNativeGirl Thanks!- They are delicious. http://t.co/Z0gHTmDS