Carrot, Apple & Ginger Juice + Tea Cakes!

There is no need to waste any left over pulp and fiber from juicing when it can be incorporated into delicious and healthy baked goods. In doing so you are not only saving all that pulp from being thrown away, you are also giving yourself a nutritional boost! Yum!

Making this sweet and pleasantly spicy carrot-apple-ginger juice will leave you with two to three cups of very usable pulp. Since the ingredients used here are relatively sweet in nature, tea cakes seemed like a good idea.

Please note that it is not necessary to peel, trim, or core fruits and veggies in order for them to juice properly. I do so just to ensure that all the pulp gathered is edible and ready to use.

Carrot Apple Ginger Juice 



6 medium carrots, peeled and trimmed
5 crisp apples (such as Granny Smith), peeled, cored, and quartered
1 small knob of ginger, peeled
Juice all ingredients and pour into glasses for serving.

Now... Let the baking begin!


Carrot Apple Ginger Tea Cakes


2 cups carrot/apple/ginger pulp
1½ cups flour (all purpose or whole wheat pastry, or a combination)
2 teaspoons baking powder
½ teaspoons cinnamon
¼ cup sugar
½ teaspoon salt
1¼ cups milk or rice/soy milk
¼ cup canola oil
1 teaspoon vanilla extract
mini dark chocolate chips (optional)


Preheat the oven to 400°F, and grease a 12-cup muffin tin.

Combine the flour, baking powder, salt, cinnamon, and sugar in a large bowl and stir with a whisk or a fork.
In a smaller bowl, combine oil, milk and vanilla.

Pour the wet ingredients into the dry and gently combine, being careful not to over mix. Fold in the pulp and chocolate chips, if using.

Scoop into muffin tins and bake for 18-22 minutes. Cool in pan for 10 minutes, before removing tea cakes to a cooling rack to cool completely. (recipe via)



Let me know your thoughts, or email me any of your favorite juice recipes!
Tarryn