I’ve been juice, juice juicing this month. What do you get when you juice? Pulp! And more pulp.
I can’t handle buying beautiful, organic fruits and veggies and throwing away any little part of them. So saving my pulp has produced a lovely little Spiced Carrot Cookie.
They’re Vegan, Gluten-free, with Refined Sugar Free options.
Read on! Read on!
Carrots and Orange is a nice, simple combination for juicing. Mildly sweet. Very healthy. Relatively inexpensive. Very quick!
Just 3 or 4 carrots is plenty for a large juice glass. And an Orange or two will round out the flavors. The carrots will yield a cup or more of pulp for your cookies. I don’t have a ‘juicer’ so I just blend the chopped carrots in a high speed blender and then strain the juice out through a fine mesh strainer. Try to leave your pulp for an hour or so to remove as much liquid as possible. I put my stainer over a deep bowl. I squeeze a lot of the juices out with the back of a large spoon and then leave the bowl in the fridge so the pulp can drip through the strainer for a while without wasting my time watching it. Make your carrot juice by adding a little fresh orange, a bit of Stevia, maybe even a sprinkle of cinnamon and lots of ice. Delicious.
Now on to the pulp……..
It is slightly impossible…no, not impossible, but difficult to write a recipe using pulp.
First, I can’t tell how much pulp you’ll get from your juicing. Next, I can’t say how much dry ingredients it will take to soak up the pulp enough to form a dough for dehydtrating. Also, if you use an oven instead, I can’t tell you how long to cook the pulp to get it firm or what temperature to bake it at. Sounds like I’m really stretching even posting this right? Well, you can do it.
I didn’t know any of those elements when I first tried this out and I worked with it until the batter was right. The cookies were so good I felt it worth while to help you along with your own batch of pulp cookies. They really do taste like the best soft cookie and there’s nothing but ‘good’ in them so munch away. You’ll be glad you took the time to save your pulp and made up the cookies.
- 1 cup fruit jam
- 1/2 cup shredded carrots
- 2 cups carrot and orange pulp
- 1 - 1 1/2 cups almond meal
- 1 banana, mashed
- 1/2 tsp liquid Stevia ( I used NuNaturals Vanilla)
- 1/3 - 1/2 cup maple syrup
- In a small pan, warm the fruit jam combined with the carrot shreds over low heat for 15 minutes until the carrots have softened some. Set aside to cool.
- In a large bowl, combine carrot pulp, 1 cup of almond meal, mashed banana, Stevia and maple syrup. Stir until smooth. You could also do this step in a food processor but I just stirred mine. You need a batter / dough that will stay on a spoon. Add more almond meal as needed to form a dough.
- Drop spoonfuls of dough onto dehydrator sheets or a greased cookie sheet. Spoon small amounts of the cooled fruit jam onto the center of each cookie. Top with a few softened, candied carrot shreds. Dehydrate your cookies at 145 degrees for 30 minutes and then reduce heat to 110 and dry for an additional 8 hours. Check cookies for firmness and add more time if needed.
- Your cookies should be soft but solid. They won't be fragile if they're done. The jam topping will also be solid, not dripping.
- Store cookies in a sealed container. They freeze well for single snacks for up to 6 months.
More from my site
- Sprouted Buckwheat Porridge with Maple Syrup & Berries
- Virtual Vegan Linky Potluck #16