Sweet Red Juice & Juice Pulp Muffins
SWEET RED JUICE RECIPE
Ingredients
For 16oz juice:
- 1 cup kale
- 2 medium carrots
- 2 small red apples
- 1 large beet
- 1-inch ginger
- Optional:
- Squeeze in fresh lemon juice to taste at the end
Steps
Step 1
First juice kale.
Step 2
Then alternate between juicing carrot, apples, beet and ginger.
Step 3
Enjoy!
SWEET RED JUICE PULP BREAD RECIPE
Ingredients
For 8 large muffins:
- Dry ingredients:
- 1 1/2 cup oat flour
- 1/2 cup coconut sugar (or 2g Stevia in the raw)
- 1 tablespoon cinnamon
- 2 teaspoons turmeric
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Wet ingredients:
- 2 eggs
- 1 egg white
- 1/3 cup coconut oil (melted)
- 1/2 cup unsweetened almond milk
- 1 1/2 cup juice pulp
- Garnish (optional)
- raw cane sugar
Steps
Step 1
Set oven to 400F.
Step 2
In a large bowl, mix together dry ingredients.
Step 3
In a separate smaller bowl, ONLY beat eggs, egg white and coconut oil.
Step 4
Add wet ingredients to the dry ingredients and fold everything together. Then, slowly pour in almond milk and juice pulp.
Step 5
Gently fold everything together so that it is thoroughly mixed. If mixture is too wet, add tablespoons of oat flour until thickens. If mixture is too dry, add tablespoons of almond milk until loosens.
Step 6
Spray a regular sized muffin pan with nonstick baking spray.
Step 7
Evenly divide the batter among the muffin cups.
Step 8
Sprinkle raw cane sugar on top then bake for 25 minutes, or until the top is golden/brown and a toothpick comes out clean when the muffin/bread is pierced.