Recipe yields: 24 medium size muffins
Ingredients: Pulps: 1 1⁄2 Pounds carrot pulp (fiber leftovers separated by juicer) 1⁄2 Pounds apple pulp (fiber leftover separated by juicer)
Dry Ingredients: 1⁄2 Cup hemp seeds 1⁄4 Cup coconut flakes 1 Teaspoon baking soda 1 1⁄2 Teaspoon baking powder 1 Cup dried blueberries, cranberries, or raisins 1⁄2 Teaspoon orange zest 1 1⁄2 Cups spelt or buckwheat flour 1 1⁄2 Cups coconut or dark rye flour 1⁄2 Teaspoon sea salt 1 1⁄4 Teaspoon cinnamon
Wet Ingredients: 2 Organic eggs 2 Teaspoon vanilla extract 1 Cup extra virgin coconut oil 2 Cups almond milk (optional) 1 1⁄2 cups Agave Nectar
Mix the apple and carrot pulps, spread onto a baking sheet and bake at 360 degrees for 15 to 20 minutes* or until dry.
Mix all dry ingredients and add the baked pulp mix. Make sure to breakup all the big clumps.
In a separate bowl, mix the wet ingredients and then add to the dry / pulp mixture.
Stir until mixture is like dough.
Put medium size muffin baking (parchment) paper cups in a muffing tray.
Portion the dough into the muffin cups.
Bake at 350 degrees for 15 minutes, then lower to 325 degrees and bake for an additional10 minutes. Lower once more to 300 degrees and bake for 5 minutes*.
Use a toothpick to test if the inside is still moist.
*Times and temperatures are for a convection oven. Adjust the baking time accordingly if using a regular oven.