Vegan Banana-Carrot Pulp Muffin Tops

 

Are you looking for a way to use up all that carrot pulp (besides composting) that comes as a result of juicing? Here is a delightful recipe for a soft gliten-free cookie/muffin top that is sweet and piquant and pretty healthy (as cookies go).  

BEWARE: You must do the Flax Seed Egg Replacer about an hour in advance of the rest of the recipe.

Ingredients:

• 3 C. organic Carrot Pulp    
•  3 C. organic Quick Oats/Oat Flour Mix (I just throw the Oatmeal in the Vitamix) (I have also used part Quinoa flour-- also whirred up in my Vitamix)
•  1 T. Arrowroot Powder
• 2 tsp. Celtic Sea Salt
• 1  1/2 C. organic Cane Sugar (or similar sweetener)
• 2 tsp. Baking Soda
• 1 T. Cinnamon and or Pumpkin Spice
• 1 C. organic Thompson Raisins
• 1/2 bag frozen Cranberries
• 3 C. Mashed Bananas AND oil to top up (such as Olive Oil) OR Aquafaba
• 6 T. Flaxseed Egg-Replacer (*See recipe below)

The Recipe: Flaxseed Egg-Substitute

• 1/2 cup flaxseed
• 1 1/2 cup water

Directions:

1. Grind flaxseed to a fine powder in an electric coffee grinder.
2. Mix flaxseed and water in blender and blend on high for 2 minutes.
3. Chill for 1 hour to set up. It can be used now, but it has a more egg-like consistency if allowed to chill.
4. Keep refrigerated up to 3 days

2. Use a wooden spoon to combine the Carrot Pulp, Oats/Oat Flour Mix, Arrowroot powder, Sugar, Celtic Sea Salt, Baking Soda and Cinnamon in a large mixing bowl.
3. Add in Thompson Raisins and stir until consistent texture
4. Mash about 5 ripe bananas and add in oil until the combo makes 3 Cups (or whirr the bananas in the blender and then add in oil)
5. Make a hole in the dry ingredients and add in the banana-oil  and  flaxseed egg replacer.  Add in spices. Stir.
6. Add in fresh cranberries.
7. Mound in cookie shapes on the pan.  Bake for about 10-20 minutes (depends on oven??)  Take out just before they look ready.  Cool on racks.
 Flaxseed Egg Substitute Recipe: Heart Healthy Egg-Free Alternative High Fiber Omega-3 Fatty Acids