Pulp — the leftover, fibrous, and very edible byproduct of juicing fruits and vegetables — can be used in all sorts of breads as well as casseroles, sauces, and desserts. In order to produce one or two cups of juice, quite a number of fruits and vegetables are necessary.
“Waste” makes taste
However, there is no need to feel like you are “wasting” all that is left over from juicing when it can be incorporated into cooked dishes and baked goods with ease. In doing so you are not only saving all that pulp from being thrown away, you are also giving yourself a nutritional boost.
Making this sweet and pleasantly spicy carrot-apple-ginger juice will leave you with two to three cups of very usable pulp. Since the ingredients used here are relatively sweet in nature, tea cakes seemed like a good choice for using what was left of the produce after juicing.
Please note that it is not necessary to peel, trim, or core fruits and veggies in order for them to juice properly. I do so merely to ensure that all the pulp gathered is edible and ready to use.
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. Adding chocolate mini-chips is a good way to distinguish them as a mid-afternoon treat rather than a breakfast, and makes them perfectly sweet.
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 and chocolate chips. I like to enjoy one or two of these toasted along with a cup of green or black tea to ward off the afternoon slump.
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
- 1 teaspoon vanilla extract
- mini dark chocolate chips (optional)
- 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 and chocolate chips, if using.
- 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.