Long time no see, dear readers! After a whole week of travel preperations followed by another week without internet on a Caribbean cruise [more on that later], I'm back to blogging and full of new ideas. But first, here's a well deserved, brand-new recipe to reward you for your patience in my absence. Technically, it's two recipes in one: a sunny, homemade juice & a gluten-free muffin recipe to use that leftover juice pulp. Enjoy. ♥
After a week of non-organic buffet dining at sea, Nick & I returned home to our own almost spoiled, organic produce. So, being the hippie, conservationists that we are, we made juice to avoid wasting a whole bag of clementines.
6-8 clementines, peeled & pulled apart as needed to fit your juicer 2-3 handfuls of baby carrots
Break out your juicer & let it do it's thing.
Clementine-Carrot Juice Pulp Muffins
I've been meaning to make a juice pulp recipe ever since I started juicing regularly this summer. However, most of my juices tend to be such a hodge-podge of flavors that I wasn't sure how they'd taste in a baked good...until this clementine/carrot combo. The result: incredibly moist muffins with all the fiber a girl could need.
2 c Bob's Red Mill all-purpose gluten-free flour 1 tsp baking soda 1 tsp baking powder 1/4 tsp sea salt 1 tsp xanthan gum 1/2 tsp cinnamon 3/4 c maple syrup 3/4 c coconut milk 1/2 c coconut oil 1 tbsp vanilla 2 c clementine-carrot juice pulp
In a large bowl, sift together dry ingredients. In a medium bowl, stir together wet ingredients [including pulp]. Combine wet & dry ingredients together in the larger bowl. Bake at 325 degrees for 20 minutes, until golden brown, or until toothpick comes out clean.