(Carrot Pulp from juicing carrots - No need to waste the Juicers Pulp)
Ingredients
2 cups Rolled Oats
2 tablespoons ground flax seed
1 teaspoon baking soda
4 eggs
2 egg whites
1/2 cup sliced almonds
1 tablespoon of Peanut Butter PB2
2 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
1/2 teaspoon low sodium sea salt
1/3 cup unsweetened apple sauce OR Dash of olive oil
1 cup unsweetened almond milk
3 packets of Stevia (to taste at end when mixing)
1/4 cup water (add more if needed)
2 cups carrot pulp (don't worry if you also juiced other veggies, the more the better)
Preheat oven to 350 degrees. Spray a muffin pan with non-stick spray.
Mix together all dry ingredients in a large bowl. In a small bowl, combine the liquid ingredients. Add the liquid to the dry and mix just long enough to combine.
Spoon the batter into the muffin cups--it will be very thick.
Bake for 15-20 minutes, until a toothpick comes out clean.
Let cool for about 10 minutes and serve with almond butter on top.
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