Veggie Pulp Muffins

Veggie Pulp Muffins

Ingredients:
¼ cup maple syrup or sweetener of choice
1 teaspoon vanilla
1 teaspoon cinnamon
⅛ teaspoon nutmeg
⅛ teaspoon allspice
¼ cup carrot juice

Directions:
DIRECTIONS
Scrub carrots with a brush. Peel, core, and chop apples. Peel ginger by scraping skin off
with a small knife or edge of a teaspoon. Juice carrots, apples, and ginger, and set ¼ cup
juice aside for muffins.
Place walnuts in food processor and pulse-chop until blended. Add pulp to the food
processor with remaining ingredients. Pulse-chop until completely incorporated. Remove
mixture to a bowl. Mixture should stick together when pressed between fingertips. If
needed, add a little more juice a little at a time. Taste the mixture and add more sweetener
or herbs if necessary. Shape muffins by hand to desired size. Small ones take less
dehydration time. If using a dehydrator, place muffins directly on mesh sheet for 12 hours
at 115 degrees. Taste for doneness, a crust on the outside, and the consistency on the
inside. Muffins can be dry or slightly moist, based on your preference.
If using an oven, oil a mini muffin tin with coconut oil and spoon muffin mixture into
each compartment. Set oven on lowest temperature and cook for approximately thirty
minutes or a little longer, depending on your oven. Keep the oven door open slightly and
check the muffins often so as not to overcook or burn them.
VEGGIE PULP BURGERS
INGREDIENTS
1½–2 cups sunflower or pumpkin seeds, or a combination of both, ground to a flour
2–3 cups juice pulp (carrot is especially sweet and makes a nice-tasting burger)
½ cup onions, chopped finely
1–2 cloves of garlic, crushed
1 tablespoon herbs of choice
Sea salt and pepper to taste
1 tablespoon Dulce flakes (optional)
Water as needed
DIRECTIONS
Place sunflower or pumpkin seeds in blender and grind into a flour. Place the pulp,
sunflower or pumpkin flour, and the balance of ingredients into food processor. Pulse-
chop until incorporated. Scrape the mixture into a bowl and add water as needed to help
bind it together. Taste and add more salt or herbs if necessary. To dehydrate, place the
burgers on a mesh dehydrator sheet and dehydrate six hours at 115 degrees. Burgers can
have a light crust on the outside and be slightly softer on the inside. For a dryer burger,
dehydrate longer.
If using an oven, set to the lowest temperature and place burgers on nonstick baking
sheet and cook for two hours turning once. Test for desired texture.
Veggie pulp burgers can be used crumpled up in salads, on lettuce leaves as a sandwich,
or eaten alone with a sauce of choice.