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Monday, February 2, 2015

Making Carrot Apple Ginger Tea Cakes from Juicer Pulp

Jermaine Sain's Juicing Journal:
So it seems that now, the new thing is juicing..... and since I've gained a few extra pounds, I decided that I would start juicing to see if it would help with eliminating the extra weight.  With that said, this past Christmas I got a Breville Juice Fountain Multi Speed as a gift....Needless to say, I was very excited to use it!!! However, once I began juicing (Monday through Friday because I'm not strong enough to do it all week!!! I eat small food portions on Saturday and Sunday) it bothered me that I was throwing away so much pulp from the things being juiced.
Since I'm actually eating on the weekends, I decided to look up recipes for the pulp from juicing and found a really nice recipe for Carrot Apple Ginger Tea Cakes on www.foodthinkers.com.  (I don't usually back but I decided to give it a shot).  Mine came out okay so I wanted to also share the recipe for any one else that's juicing!!!  Do me a favor, if you are juicing and you try it, please leave us a comment and tell us how it worked out for you!!!!   Recipe is below, now get to Juicaking!!! (Get it? Juicaking means Juicing and Baking----I know it's lame!)

I must also let you know that I didn't use the exact ingredients, I substituted the milk with Silk Almond Milk (from Publix) but it still worked perfectly fine! 

Carrot Apple Ginger Juice

Makes 2-3 servings.
Juice all ingredients and pour into glasses for serving.


Now you are ready and have plenty of pulp to make the tea cakes.
These little cakes have a delicious, spicy, ginger flavor and lots of fiber from the carrot and apple pulp. 
This recipe is a simple “muffin method,” which means that all the dry ingredients are mixed together in one bowl, while the wet ingredients (minus the pulp) are mixed in another, before combining everything together and folding in the pulp. 

Carrot Apple Ginger Tea Cakes

  • 2 cups carrot/apple/ginger pulp
  • 1½ cups flour (all purpose or whole wheat pastry, or a combination)
  • 2 teaspoons baking powder
  • ½ teaspoons cinnamon
  • ¼ cup sugar
  • ½ teaspoon salt
  • 1¼ cups milk or rice/soy milk
  • ¼ cup canola oil (I used the Publix brand)
  • 1 teaspoon vanilla extract (I used McCormick brand)

  1. Preheat the oven to 400°F, and grease a 12-cup muffin tin.
  2. Combine the flour, baking powder, salt, cinnamon, and sugar in a large bowl and stir with a whisk or a fork.
    In a smaller bowl, combine oil, milk and vanilla. Pour the wet ingredients into the dry and gently combine, being careful not to over mix. Fold in the pulp.
  3. Scoop into muffin tins and bake for 18-22 minutes. Cool in pan for 10 minutes, before removing tea cakes to a cooling rack to cool completely.

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