What to do with juicer pulp? I asked myself a while ago. As the staple juice at my house is carrot, apple and ginger I started thinking of and searching the web for ideas which incorporate the pulp of these ingredients. After a few hours in front of the screen, time just flies sometimes, I decided that tea cakes was the way to go. Now I don’ waste the fibre of the fruits and vegetables I juice as I put them to use in this simple recipe. What’s to be expected from these pulp tea cakes is a consistency somewhere in between a scone and a muffin with a moist-ish center. They are filled with natural flavour from the carrot, apple and ginger but, being the spice junkie I am, I added some dried warm spices to compliment that base. And they do taste best with, surprise, a cup of tea (or coffee).
MAKES: 12 / TIME: 35 min
2 cups juice pulp from carrot, apple and ginger
1 ½ cups buckwheat flour or brown rice flour
1 tsp gluten free baking powder
½ tsp cinnamon
1 tsp cardamom
½ tsp all spice
¼ cups agave nectar / maple syrup
1 ¼ cups nut milk of choice (or for nut free option use rice milk)
¼ cups coconut oil (and an extra splash for greasing the tin)
1 tsp vanilla extract
Preheat oven to 200 degrees celsius and grease the muffin tray with coconut oil.
Mix all dry and all wet ingredients separately not yet incorporating the pulp.
Add dry mixture to wet whilst whisking.
When combined and smooth add pulp and combine using a spoon or spatula. The mixture should be quite firm but not dry. If you find it too dry add a little more nut-/rice milk.
Spoon the mixture into the muffin tin keeping in mind that the tea cakes will barely rise during bake time.
Bake for roughly 20 minutes until the centre of the cakes are more or less dry.
Best eaten same day or toasted the following.