Wednesday, October 27, 2010

Recipe for Banana-Carrot Pulp-Cranberry Gluten-free Muffin Tops (and Vegan Too)



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 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
2 T. Cinnamon
1 C. organic Thompson Raisins
3 C. Mashed Banana AND oil to top up (such as Olive Oil)
6 T. Flaxseed Egg-Replacer (*See recipe below)
Drops of Young Living Thieves and Ginger Essential Oils (optional)
1/2 Bag fresh Cranberries

1. Preheat oven to 350 degrees Fahrenheit.  I use a silicone mat on a cookie sheet (no greasing of pan required) but grease up a pan otherwise.  Make up Flaxseed Egg Replacer if you haven't done so already:

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 Vitamix 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 other spices (including a couple of drops of essential oils, if using).  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 http://www.suite101.com/content/flaxseed-egg-substitute-recipe-a37327#ixzz13bNwKHHG
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Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.
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3 comments:

  1. Hi! Thanks for stopping by my blog today!

    Question for you. I saw that you made my recipe using quinoa flour. Do you just take quinoa from the box and blend it until it resembles flour?

    My e-mail is slim-shoppin@comcast.net

    Thanks so much!

    ReplyDelete
  2. Hi Jenn, pleasure is mine... always looking for great gluten-free recipes and I love quinoa. Maybe because we grow quite a lot of quinoa in western Canada we are able to buy it (organic) in bulk here so that is what I used to make the flour in my Vitamix-- same as what you get in the box I am assuming! ~Cynthia

    ReplyDelete
  3. Cynthia,

    I tried this recipe and loved it. I was so excited to share with my friends and family. I posted the recipe on my blog. With reference to your site and giving you full credit. After I did it I though I better make sure it is okay with you. Please let me know if its a problem.

    Chelseamartin70@gmail.com

    Here is the link to my post about your cookies.

    http://chelseamariephotography.blogspot.com/2011/11/pulp-cookies.html

    Thanks!

    ReplyDelete

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