Need a cool idea for what to do with pulp when you're done juicing? These carrot, apple and ginger tea cakes are the perfect way to make use of that extra roughage. Nutritionist, Lama Alnaeli, shares a recipe for how to turn that waste into a delicious treat everyone can enjoy.
- 2 cups carrot/apple/ginger pulp
1½ cups flour (all-purpose or whole wheat pastry, or a combination)
2 teaspoons baking powder
½ teaspoons cinnamon
¼ cup sugar
½ teaspoon salt
1¼ cups milk or rice/soy milk
¼ cup canola oil
1 teaspoon vanilla extract
Mini dark chocolate chips (optional)
- Preheat the oven to 400°F, and grease a 12-cup muffin tin.
- Combine the flour, baking powder, salt, cinnamon, and sugar in a large bowl and stir with a whisk or a fork.
- In a smaller bowl, combine oil, milk and vanilla.
- Pour the wet ingredients into the dry and gently combine, being careful not to over mix. Fold in the pulp and chocolate chips, if using.
- Scoop into muffin tins and bake for 18-22 minutes.
- Cool in pan for 10 minutes, before removing teacakes to a cooling rack to cool completely.
- Total Time
- 21 minutes, 59 seconds