For a while now, we've been wanting to bake something with the left over pulp from our carrot and beet juices. We always save the left over shredded coconut and frequently use it for baking so we thought it was about time we do the same when we juice beets and carrots. We have a generic muffin recipe that we created to use when we make muffins. The recipe is similar to our 'Apple Cinnamon Oats Muffins' recipe except instead of using shredded coconut, we replaced it with the beet and carrot pulp, and instead of cinnamon we added cacao (see recipe below). We also don't bake with raw honey any more but instead drizzle it on our baked goods once they have been baked and cooled off, this way we get the nutrients and enzymes that honey provides. Enjoy!
Beet Carrot Cacao Mini Muffin Recipe
Makes 6 mini muffins
∙ 1/2 cup of organic coconut flour
∙ 1/2 tsp of organic baking soda
∙ 1 1/2 tbsp of organic cacao powder
∙ 1/2 cup of organic beet and carrot pulp (from juicing)
∙ 1 tbsp of organic black chia seed powder
∙ 2 tbsp of coconut palm powder/sugar (optional)
∙ 3 tbsp of organic coconut oil (melted)
∙ 1/4 cup of natural coconut water
∙ 2 happy free range chicken eggs
1. Preheat oven to 325 degrees.
2. Mix dry ingredients first. (Mix well) Set aside.
3. Mix coconut oil, coconut water and eggs in a small mixing bowl. Then add to dry ingredients.
4. Mix all ingredients well until crumbly.
5. Using your hands or spoon, knead dough.
6. Separate dough into 6 parts. Using a spoon, scoop out each part and place in muffin tray (muffin tray should be coated with coconut oil).
7. Place in oven and bake for 20-25 minutes or until the top and edges are brown.8. Remove from oven and let cool.
9. If you didn't add the sugar, drizzle some organic raw honey to sweeten the muffins and to add some enzymes and additional nutrients to your muffins.
10. Serve and enjoy!