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Carrot Apple and Ginger Tea Cakes Recipe

These Nutritionist-Approved Cakes Cut Out Waste


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.

Carrot Apple and Ginger Tea Cakes

Kenwood

Carrot Apple and Ginger Tea Cakes Recipe

Ingredients

  1. 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)

Directions

  1. Preheat the oven to 400°F, and grease a 12-cup muffin tin.
  2. Combine the flour, baking powder, salt, cinnamon, and sugar in a large bowl and stir with a whisk or a fork.
  3. In a smaller bowl, combine oil, milk and vanilla.
  4. 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.
  5. Scoop into muffin tins and bake for 18-22 minutes.
  6. Cool in pan for 10 minutes, before removing teacakes to a cooling rack to cool completely.
Image Source: Kenwood
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