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.
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.
- 6 medium carrots, peeled and trimmed
- 5 crisp apples (such as Granny Smith), peeled, cored, and quartered
- 1 small knob of ginger, peeled
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)
- Preheat the oven to 400°F, and grease a 12-cup muffin tin.
- 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.
- 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.