I decided to get creative and look for how to use the pump left over. I also wanted to try to recycle what was leaving my trash filthy and full.
I found a great website to make pulp muffins. Since I had no flax meal though, I would either replace it with glutamine powder, or protein powder. I would have to add a bit more mellow to get a better texture, but regardless it came out perfect.
Just some sound advice: if there's only two people living in the household, it may be a lot of muffins. They also spoil pretty fast because you're using very raw ingredients. So after you make them, make sure to throw them in the refrigerator.
Recipe taken from Never The Homemaker
JUICE PULP BREAD/MUFFINS
(makes 2 loaves or 24 muffins -- use any pulp)
What you'll need . . .
- 3 cups white-whole wheat flour
- 1/4 cup flax meal
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- Heaping teaspoon ground cinnamon (or other spice)
- 2 cups (fluffed, not packed)fruit/veggie pulp
- 1/2 cup olive or canola oil
- 1/2 to 3/4 cup unsweetened almond milk (or other milk, even water)
- 1/2 to 3/4 cup maple syrup (depending on sweetness desired)
- 1 teaspoon vanilla extract
- Preheat your oven to 350 degrees F. If you've baking bread, lightly grease your bread pans; muffins grease muffin tins.
- In a large bowl, combine the flour, flax meal, salt, baking powder, and cinnamon together. Then mix in the pulp and follow with the oil, almond milk, and maple syrup.
- Mix until just combined. Batter should be like normal quick bread or muffin batter, so if it is too thick, add more liquid -- milk.
- Then divide into half for bread or portion out into individual muffin tins.
- Bake for 40 to 45 minutes for bread or 20 to 25 minutes for standard muffins.
- Repeat with rest of batter -- bread is done when set in middle and lightly golden brown.
- Let cool before serving or storing in your refrigerator (or freezing!).
Recipe taken from Never The Homemaker
