No-Waste Juice Pulp Muffins
I left my beautiful juicer in Ontario when I moved to British Columbia 3 years ago. It's where I left most of my non-essential things even though I had a furnished apartment & a car which I left behind. The whole experience gave me perspective on living minimalistically and I'm grateful for it, but man do I miss my juicer. I brought along one over sized suitcase with me, and in hindsight should have shipped that juicer, but that's besides the point. The point is that it was recently brought to my attention that you can easily make fresh juice using a high speed blender and a nut milk bag (or something that will sieve the fibrous pulp from the juice). Until I cave and purchase a new juicer, I've been making fresh juice this way for a few months now.
Juicing fresh fruits and vegetables is an excellent way to consume high amounts of water soluble vitamins, antioxidants and is a good alternative to sweetened and concentrate juices. However, the resulting pulp is full of insoluble fiber, phytochemicals and other nutrients that would be impossible to waste. I wanted to share with you one easy way to use fresh juice pulp.
I really love recipes with an "anything goes" implication. The recipe here is a suggestion based on ratios of wet-to-dry ingredients, and what has worked for me to achieve fluffy, moist muffins. In this case I used two pulps I had saved. I had one cup of lemon (with peel- so many benefits to consuming the peel of lemon), celery, cucumber, pear and mint pulp, and one cup of carrot pulp. You can use whichever blend of fruits and vegetables you like.
Juice Pulp Muffins
Makes 12 muffins, dairy & egg free
2 cups spelt flour*
1/4 cup raw pumpkin seeds
1/4 cup shredded unsweetened coconut
2 tablespoons chia seeds
2 tablespoons ground flax
2 teaspoons ground ginger
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 1/4 cup nondairy milk*
1/2 cup pitted dates, packed
1/4 cup coconut oil at room temperature
2 cups of any juice pulp
Extra seeds, nuts and chia, as toppings
Preheat oven to 350F.
Sift together dry ingredients into a large mixing bowl. This will be the flour, baking soda, baking powder, ground ginger, pumpkin seeds, coconut, chia seeds and sea salt. Mix evenly and set aside. In a high powered blender or food processor, add dates, coconut oil and nondairy milk. Blend on high until pretty smooth. Then, add 2 cups of juice pulp to the blender and blend briefly, until both the date mixture and the pulp is blended together. Add this wet mixture to the dry and fold together with a spatula, evenly incorporating until the flour isn't visible.
Spoon out batter evenly into a muffin tin lined with parchment paper. There should be enough for 12 muffins. Sprinkle with pumpkin seeds, sunflower seeds, and chia. Bake for 25-30 minutes. The tops of the muffins should appear slightly golden and they will rise.
*I've yet to try a gluten free flour like coconut or quinoa for these muffins. Spelt is made from wheat and is interchangeable with whole wheat flour.
*Depending on the moisture level of your juice pulp, adjust the amount of nondairy milk. In this case my pulp was on the wet side.