Fruit Pulp Cookies Recipes

JUICE PULP QUICK BREAD

Juice Pulp Quick Bread image

Provided by Food Network

Time 2h15m

Yield 1 loaf (about 12 slices)

Number Of Ingredients 12

Ingredients

Nonstick cooking spray, for spraying the loaf pan
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cardamom, optional
3/4 cup packed light brown sugar
3/4 cup vegetable oil
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs

Steps:

1 1/2 cups fruit and vegetable pulp leftover from a juicer (We used 1 cup berry/apple and 1/2 cup carrot, but any combination will work here. See Cook's Note)
Preheat the oven to 350 degrees F; spray a 9-by 5-inch loaf pan with nonstick cooking spray (see Cook's Note).
In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt and cardamom if using.
In another large bowl, whisk together the light brown sugar, vegetable oil, granulated sugar, vanilla and eggs. Add the dry ingredients to the wet in 2 additions, folding together until just combined. Fold in the fruit and vegetable pulp.
Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Set aside until the pan is cool enough to handle, then unmold the bread onto a wire rack to cool completely before slicing.

JUICE PULP MUFFINS RECIPE BY TASTY

Juice Pulp Muffins Recipe by Tasty image

Here's what you need: flax meal, water, milk, maple syrup, applesauce, fruit and vegetable pulp, apple cider vinegar, vanilla extract, whole wheat flour, rolled oats, baking powder, baking soda, salt, cinnamon, nutmeg, nonstick cooking spray

Provided by Rachel Gaewski

Categories Breakfast

Yield 12 servings

Number Of Ingredients 16

Ingredients

2 tablespoons flax meal
6 tablespoons water
¾ cup milk, of choice
½ cup maple syrup
½ cup applesauce
1 cup fruit and vegetable pulp
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
2 cups whole wheat flour
1 cup rolled oats, plus more for sprinkling
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
nonstick cooking spray, for greasing

Steps:

Preheat the oven to 350ºF (180ºC).
Make the flax eggs: combine the flax meal with the water and set aside for 10 minutes to gel.
In a large bowl, combine the milk, maple syrup, flax eggs, applesauce, fruit and vegetable pulp, apple cider vinegar, and vanilla. Stir for about 30 seconds, until well-combined.
Add the flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir for about 30 seconds, until combined.
Grease a 12-cup muffin tin with nonstick spray. Then, fill each cup with the batter about ¾ of the way full. Sprinkle the tops with oats.
Bake for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
Let cool for at least 15 minutes, then serve.
Enjoy!

Nutrition Facts : Calories 171 calories, Carbohydrate 34 grams, Fat 2 grams, Fiber 4 grams, Protein 5 grams, Sugar 7 grams

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