I am a big juicer, as in I make fresh juices almost daily. And most often that juice will contain a pretty hefty amount of carrots, for color and flavor. My compost pile was turning fairly orange from the excess pulp, so I decided to try other ways to use the pulp in my kitchen first. I figured I could substitute the pulp in a recipe that called for grated carrots, which is what I did in the following recipe with a few other adjustments.
Carrots have been a regular feature in my CSA box the past few weeks, as they are in peak season and boasting maximum sweetness and crunch. We certainly know of their nutritional benefits which relate to our eyes, but did you know they also promote healthy lungs? Just one cup of carrots provides over 680% of our daily requirement for vitamin A – good for both vision and lung health. Carrots are also high in fiber, low in calories and a rich source of anti-oxidants for the heart.
If you can’t use the pulp right away, freeze it in a plastic bag and defrost before baking. You can also use grated carrots – equal amounts apply. While I switched to whole wheat flour, you might experiment with other whole grains. Either way, it’s a delicious way to get your veggies and a healthy dose of fiber, starting at breakfast:)
2 cups whole wheat flour
1 Teaspoon sea salt
2 Teaspoons cinnamon
1 Teaspoon nutmeg
2 Teaspoons baking soda
3/4 cup Sucanat or brown sugar
1 cup extra virgin olive oil
1/4 cup water
2 Teaspoons vanilla
4 medium to large pastured eggs, beaten
2 cups carrot pulp
1 cup chopped pecans or walnuts
Preheat oven to 350 degrees. Grease approximately 12 muffin tins thoroughly. Mix dry ingredients first. In separate bowl, mix sugar with olive oil, water and vanilla. Add beaten eggs and blend thoroughly. Lightly incorporate the carrot pulp and nuts. Finally add dry ingredients. Put into muffin pan and cook for about 20 minutes. Let cool for about 10 minutes and serve.
>>Interested in learning more about juicing?