Tuesday, April 29, 2014

Paleo Carrot-Orange Muffins

I do a lot of juicing. I love the way fresh juiced fruits and vegetables taste, its just so refreshing!!

I also hate to throw away any of the pulp, it just seems like such a waste. A while back I started making a gluten-free "Pulp Bread" (get the recipe here). But now that I am grain-free I needed to get a batch that was grain and sugar free. Here is what I came up with. I have to say that I surprised myself with how good these taste!

1 1/2 cups Cashew Flour or Almond Flour
1/4 cup Organic Coconut Flour
3/4 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 Tablespoon Organic Molasses Unsulphured
1/4 teaspoon sea salt
3/4 cups apple sauce (I used homemade peach sauce)
4 organic eggs
1/4 cup melted organic coconut oil
2 Tablespoons Orange Juice
2 cups pulp from juicing (I used pulp from a carrot-orange-ginger juice) or you can sub 2 cups grated carrot
10 dates, pitted and finely diced

Add all the ingredients into a large bowl in the order listed. One they are all in the bowl, use an electric hand mixer to blend everything together. Don't over mix it, just blend until everything is mixed.

Spoon the batter (it will be thick and dense) into paper lined muffin tins. (My batch made 18 muffins)
Bake at 350F for about 20-22 minutes until they are lightly browned on top and a toothpick inserted into the center comes out clean. Remove from muffin tin and let cool on wire cooling rack.
*Note: These are more dense and have more moisture in the center of them than normal muffins do.

I hope that you enjoy these as much as my family does. They have such a sweet flavor to them that if I hadn't made them I would have sworn they had sugar in them. 

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