Two of my favorite cookbooks lately have been Ripe From Around Here and Get It Ripe by Jae Steele. She is wonderful! She creates healthy vegan recipes that emphasize eating locally and seasonally. I picked up these cookbooks from the local library and they're readily available on the internet. And here is her blog Domestic Affair where she talks food and other interesting things.
On Saturday I made a recipe that has become a staple in my limited baking repertoire, Juicer Pulp Muffins. The idea behind these babies is using the leftover pulp from juicing things like carrots, apples and beets (all together please!). Since I juice lots of carrots, I always put aside a bit of pulp for these muffins.
As I've made these muffins many times, I've started to tweak them to make them more to my preference. Here's the recipe straight from Jae and then I'll make some suggestions on additions or changes.
2 cups spelt flour
1 tsp baking soda
1/2 tsp sea salt
1 tsp ground ginger
1 1/3 cup lightly packed juicer pulp
3/4 cup fruit juice or non-dairy milk
1/4 cup oil (she recommends non hydrogenated coconut oil or sunflower oil)
1 tbsp fresh lemon juice or apple cider vinegar
Oven 350 degrees.
Whisk together the dry ingredients.
Add the wet (except the lemon/vinegar save that until everything is mixed).
Stir until mixed well.
Add the Lemon or Vinegar, stir.
Pour into muffin tin and cook for 22-24 minutes.
Substitute ginger power for pumpkin pie spice!
Substitute cane sugar for maple syrup then add a bit of applesauce for moisture!
Lately, when I've made these my goal is to get them to taste like healthy carrot cake!