I don’t know about you, but sometimes I can’t help but feel wasteful just throwing away all my juice pulp. And the feeling is exasperated by the fact that I don’t have the best juicer in the world, so there’s still some moisture (and nutrients) left in all that fiber-filled pulp. While most mornings it’s just easiest to toss it, I was excited to try baking my juice pulp into some muffins the other week.
It was also perfect timing because the wonderful people over at One Degree Organic Foods sent me some of their sprouted spelt flour to try out. Sprouting enhances the nutritional qualities of a grain and makes it easier for our bodies to digest—and I’m all about digestion these days after reading The Beauty Detox Solution. 🙂 On top of the sprouting factor, this is just one seriously amazing company. All their products are vegantic, meaning they’re organic and grown with only plant-based fertilizers, and there’s a QR code on each package that allows you to see exactly where it came from—video introductions to the farmers, pictures of the farm, everything. (The spelt I used is from Vale Farms in Lumby, British Columbia and was harvested by Farmer Don Hlaydich.) One Degree is clearly a company with a conscious, which I love.
You definitely can get creative with the type of juice pulp you use, but for reference mine came from:
- 1 small green apple
- 2” ginger root
- 2 small beets
- 3 carrots
- 2 handfuls baby spinach
- 2 handfuls kale
Instead of tossing your juice pulp, bake it into these delicious zucchini muffins!
- ¼ cup honey
- ¼ cup coconut oil, melted
- ½ cup applesauce
- 1 tsp vanilla extract
- 2 cups sprouted spelt flour (or any flour!)
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp sea salt
- ½ cup juicer pulp
- 1 small (or ½ of a large) zucchini, shredded
- Preheat oven to 350 degrees.
- Mix all the dry ingredients in a bowl (flour, baking soda, cinnamon, salt).
- Mix all the wet ingredients in a separate bowl (honey, melted coconut oil, vanilla extract, applesauce).
- Slowly stir the wet ingredients into the dry until fully combined.
- Mix in the juice pulp and shredded zucchini.
- Scoop into an ungreased muffin tin and bake for 12-15 minutes.
I used spelt (which is a type of wheat), but you could easily substitute for another type of flour. If you’re enjoying leftovers the next day, cut the muffin in half, lightly toast, and spread a little almond butter on them—delicious!
Have you cooked with juice pulp before? And do you have any favorite health/community-conscious food brands?