Gluten Free Fabulous Juicer Pulp Muffins
1 C organic buckwheat flour
1/4 C sorghum flour
1/2 C almond flour
1/2 C organic coconut flour
1 C gluten free rolled oats
4 tsp unmodified potato starch
2 tsp xantham gum
1 tsp baking soda
1 tsp baking powder
1 tsp Celtic sea salt
1/4 tsp ground mace
2 tsp organic cinnamon
1/4 C raw walnuts, chopped
1/4 C raw almonds, chopped
1/4 C roasted salted pepitas, chopped
1/4 C roasted salted sunflower seeds, chopped
1 large ripe banana, peeled and mashed
2 Cups juicer pulp (I use whatever I have, a combo of fruits and veggies)
1 Tbsp organic salted butter, softened
2-3 Tbsp chia seeds, soaked in filtered water to cover
4 Tbsp organic raw honey
2 Tbsp Blackstrap molasses
1 Tbsp organic grade B maple syrup
1/2 C organic whole milk plain yogurt
1/4 C organic whole milk plain kefir
1 tsp organic vanilla extract
3 organic eggs, room temperature
Unsalted butter to grease pans.
Preheat oven to 325 degrees.
Remove eggs and butter from refrigerator and set them on the counter to warm.
Mix all dry ingredients in a bowl and set aside.
Optional step: Mix all wet ingredients except eggs in a high powered blender such as a Vitamix to puree the pulp. You can skip this step, you'll just end up with stringy pulp in your muffins which is fine, really.
Use a hand-held mixer on low to medium speed to blend all wet ingredients, including eggs in a bowl. Adding only one to two ingredients at a time works well.
Slowly add dry ingredients to wet mixture, blending periodically on low-medium speed to fully incorporate. Note: do not over blend! Gluten free dough and batter do not like to be over-handled and will yield a dense finished product.
Allow batter to "rest" for a few minutes while you butter your pans for baking.
With this recipe I use:
1 24-cup mini-muffin pan- buttered
1 6x4x2" mini-loaf pan- buttered
1 10x6" cookie sheet lined with parchment paper, spread batter to even depth, about 1/4" to make a "bar".
Cook mini muffins and "bar" for 25 minutes or until golden brown and mostly firm to touch.
Cook mini-loaf for 40 minutes or until golden brown and mostly firm to touch.
Remove from oven and allow to cool for no more than 5 minutes before transferring to a cooling rack. Gluten free breads will get too spongy and soggy if left in the pan too long.
Cut the bar into squares or rectangles. Allow to cool fully and then store wrapped in a towel, or in a tupperware with the lid sitting on top but not attached, or in a plastic storage bag not sealed. These need to breathe or they will get too soggy. You can also cool them in a freezer safe bag in the refrigerator and then transfer in the freezer. Thaw on the counter a few hours or the night before eating.
-All by themselves!
-With raw, spreadable honey
-With jelly, jam, or preserves
-With your favorite nut butter
-Loaf can be cut and then use butter to make skillet toast, top with nut/seed butter (sun butter is fantastic!) and serve with milk kefir, a fried egg, and a small side of fruit for a complete and yummy breakfast!