This is also a very versatile recipe where you can use different types of pulp, dried fruit, nuts, or seeds (or even chocolate chips!) to suit your mood!
Step 1: Ingredients
Juicer pulp (see tips below)
1/3 cup ground flax
1 cup whole wheat flour
2-4 tbsp maple syrup, agave, or other sweetener (depending on how sweet you like your food)
1 large ripe banana (about 3/4 cup mashed)
2 tbsp nut or seed milk
1 tsp vanilla extract
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/4 cup raisins, dried cranberries, or other dried fruit
1/4 cup chopped nuts or seeds (optional)
1/2 cup fresh, frozen, or thawed berries (optional)
* If you don't have a juicer, you can grate carrots and other veggies to use in this recipe, but you'll want to omit the milk, and possibly include more flour/flax depending on how wet your veggies are.
* All different types of pulp can be used. This batch has carrot, ginger, cucumber, and rainbow chard (but I opted not to include the pulp from the parsley, cilantro, and celery since they have stronger flavors that I didn't want in my treats).
* You can also include fruit pulp, such as pineapple or apple, to make it sweeter and possibly not need the sweetener in the recipe.
* Some pulp is stringy (like my chard), so I used kitchen shears to snip it up a little.
* For the berries, you can use chopped strawberries, blueberries, or what I did -- a combination of blackberries and raspberries.
Step 2: Mix the Dry Ingredients
*If using a regular oven, preheat it to 350 degrees now.
Step 3: Mash the Bananas
*If you don't have a ripe banana, you can substitute 2/3 cup unsweetened applesauce or pumpkin puree.
Step 4: Mix the Wet Ingredients
It was easier for me to dig in with my hands... plus I really like playing with my food =)
*Note: the berries have not been added yet.
Step 5: Mix the Wet and Dry Ingredients
From here you can make cookies (without the berries) or muffins (with the berries).
Step 6: For the Cookies
Bake them on parchment paper for about 20 minutes. (I use a convection toaster oven, so it only took about 18 minutes at 325 degrees.)
Once it's done, cool them on a rack for about 10 minutes and enjoy!
Step 7: For the Muffins
Both the muffins and cookies are really dense (the way I love my baked treats), and would be perfect to take on a hike or post-workout snack. I spread a little sunflower butter on top and it was heaven! Ooo, or you could make some vegan cashew cream and turn them into cupcakes... delish!!
Happy healthy-ish snacking! =D