So, as you know, I’m kind of into juicing. I drank the juicing kool-aid (er…I guess I can just say I drank the juice?), and believe that the benefits are unmatched. Promotes detox, healthy skin, overflowing with nutrients (that go straight to your blood, ka-pow!), etc.
The one thing I hate about juicing is how wasteful it feels. All that glorious fiber that we rid during the juicing process often just gets tossed in the trash. Ideally I would have either a dog or a compost bin (or both) to nourish with the veggie remains, but sadly, I have neither right now. So I try to get creative with the fiber as much I can.
These cookies were one example of how I attempted to preserve the reamains of juiced carrots. If you don’t have a juicer, you can probably use shredded carrots, but you might have to play around with the wet-to-dry ratio, because you’ll have more liquid in the shreddings.
These were really yummy, and subtly sweet. My friend described them as sweet biscuits, which may be more accurate than “cookie” because they have a lovely soft and fluffy quality. I also think they taste like early fall. Theme-win, happy Raechel.
Carrot Cake Juice Pulp Cookies
- 1 c almond flour
- 1/4 c buckwheat flour
- 1/4 c coconut flour
- 1 mashed ripe banana
- 2 T flax
- 1/2 t baking soda
- 1 T maple syrup
- 1 t vanilla
- 1/2 t almond extract
- 1/4 c almond milk
- 1 c carrot pulp
- juice + zest from 1 small orange
- 1/2 t powdered ginger
- 2 t cinnamon
Preheat oven to 350. Mix all dry ingredients together. Mix wet ingredients in a separate bowl, then combine. Dough should be wet but malleable. Shape into cookie-like shapes and place on prepared baking sheet. Bake for 15 minutes.
I really liked these. If you are okay with a little bit of sugar from maple syrup in the morning, they’d make a great breakfast cookie. I was also able to freeze them and re-heat them in the oven without any problems.
Are you a juicer? What do you do with your juice pulp?