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Juicing

March 5, 2012

 

Two different gluten-free muffins made from two simple and energizing juice recipes:

Carrot, Mandarin, Lemon Juice — Carrot Mandarin Chia Seed Muffins

Celery, Green Apple, Parsley, Lemon Juice — Apple Celery Cinnamon Muffins

 

Carrot Mandarin Lemon Juice

Makes 4 cups 

 

1 lb carrots

8-10 mandarin oranges, small to medium in size

1 lemon, juiced

Garnish with celery flowers

 

Slice each mandarin and the lemon in half and over a bowl, juice each halve with a reamer until all juice has been extracted. Discard rinds, and reserve juice. Reserve 1/2 cup mandarin juice for muffins, or replace with almond milk.

Cut tops off any irregular or discolored ends of carrots and discard, and depending on their size, make sure carrot sticks are small enough to easily fit through processor shoot. If not, chop into smaller pieces. Process carrots of their juice, and add the reserved mandarin and lemon mixture to combine. Mix well, enjoy.

For muffins: Reserve 1 1/2 cups of carrot shreds, be sure to pick over for larger unwanted pieces. Strain any remaining liquid from pulp as much as possible. If carrots need to be further processed for a better result, transfer shreds to food processor and pulse until consistency is even.

 

Gluten and Dairy Free Carrot and Mandarin Chia Seed Muffins

Makes 1 dozen 

 

1 cup gluten free rolled oats, slightly pulsed in food processor

1/2 cup brown rice flour

1/2 cup quinoa flour

1/2 cup hazelnut flour

1 1/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/3 cup coconut oil, melted

1/2 cup turbinado sugar

1/4 cup coconut or almond milk

1/2 cup madarin juice

2 small mandarins zested

2 eggs

1 1/2 cups carrot shreds from juicer, picked over to discard large pieces, and slightly drained

1/4 cup chia seeds plus 1 tb for sprinkling

Garnish:

Drizzle with honey and sprinkle with pulsed rolled oats and chia seeds

 

Pre-heat the oven to 350° and line a cupcake baking tray with cupcake liners. Set aside.

In a small bowl, whisk together the rolled oats, brown rice, quinoa, and hazelnut flours, baking powder, baking soda, and salt. In a mixing bowl, combine the melted coconut oil, sugar, nut milk, mandarin juice, and citrus zest until fluffy. With the mixer on low, slowly add the eggs in one at a time. Once eggs are incorporated, add the carrot shreds and chia seeds and mix until consistency is smooth and evenly distributed. With the mixer still on low, add the flour mixture in batches just until combined.

With an ice cream scoop, scoop the batter into the prepared cupcake liners, drizzle each prepared muffin with honey and sprinkle with some rolled oats and chia seeds. Bake for 25-30 minutes, until golden brown. 

 

Celery, Green Apple, Parsley Lemon Juice

Makes 5 cups

 

4 large green apples, peeled and cored

2 heads of celery, rinsed, flowers removed and reserved

1/2 bunch parsley, leaves and stems

2 lemons, juiced

 

Juice two lemons into desired container for apple juice, discard seeds. Peel and core apples, and slice into smaller wedges. Process through and reseve liquid. Unplug juicer and remove apple pulp from the core of the processor, reserve pulp in separate container.

Cut tops off any irregular or discolored celery ends and discard, reserve flowers. Depending on celery’s stalk size, make sure they can fit through processor shoot. If not, chop into smaller pieces. Process celery of it’s juice, unplug juicer and remove celery pulp and place in separate container. Add celery juice to the apple and lemon mixture to combine. Add parlsey to container of juice and with an immersion hand blender, pulse parlsey until entirely pureed into liquid. Stir, enjoy.

For muffins: Reserve 1 cup of apple pulp and a 1/2 cup of celery pulp, be sure to pick over for larger unwanted pieces of both. Strain any remaining liquid from them as much as possible. If apple and celery pulp need to be further processed for a better result, transfer shards to food processor and pulse until consistency is even.

 

Gluten-Free Apple Celery Cinnamon Muffins

Makes 1 dozen 

 

3/4 cup brown rice flour

3/4 cup garbanzo / fava flour

1/4 cup quinoa flour

1/4 cup hazelnut flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/3 cup butter, melted

1/2 cup honey

3/4 cup almond milk

1 1/8 tsp cinnamon

1 lemon, zested

2 eggs

1 cup apple pulp, picked over to discard large pieces, and slightly drain

1/2 cup celery pulp,  picked over to discard large pieces, and slightly drain

Cinnamon Topping:

4 tb granulated sugar

1 tb cinnamon

3 tb butter, softened

 

Pre-heat the oven to 350° and line a cupcake baking tray with cupcake liners. Set aside.

In a small bowl, whisk together the brown rice, garbanzo/fava, quinoa, and hazelnut flours, baking powder, baking soda, and salt. In a mixing bowl, combine the melted butter, honey, nut milk, cinnamon, and lemon zest until fluffy. With the mixer on low, slowly add the eggs in one at a time. Once eggs are incorporated, add the apple and celery pulp and mix until consistency is smooth and evenly distributed. With the mixer still on low, add the flour mixture in batches just until combined.

For cinnamon topping: Combine each ingredient in a small bowl and mix until cinnamon has been incorporated into paste and is dark brown. Consistency should be smooth and soft, reserve.

With an ice cream scoop, scoop the batter into the prepared cupcake liners, sprinkle each prepared muffin with the cinnamon topping. Bake for 25-30 minutes, until golden brown and top is crispy. 

 

 

16 Comments leave one →
  1. March 5, 2012 3:47 pm

    Woah girl! You were busy!!! Everything looks divine as always!

  2. March 5, 2012 3:59 pm

    yum, healthy and yum. want :)

  3. March 5, 2012 4:34 pm

    these look beautiful! and such great colors.

  4. March 5, 2012 4:43 pm

    You’re really making me want a juicer here.

  5. Grow This Brew That permalink
    March 5, 2012 6:25 pm

    Everything looks so good! Yum.

  6. March 5, 2012 7:28 pm

    The juices are so cheerful and bright, I feel healthier just looking at them!

  7. March 5, 2012 8:05 pm

    Another beautiful post! Super love. I’ve been trying to make smoothies every morning, so I’ll have to try yours out!

  8. March 5, 2012 11:43 pm

    What a gorgeous idea. Your photos are so simple and elegant and both sets of recipes sound divine.

  9. March 6, 2012 12:11 pm

    Ah! I wish I were engaged to you instead of D. ha

  10. March 7, 2012 4:45 pm

    Lovely. We all need more juice in our lives and those muffins look fantastic. Spot on.

  11. March 8, 2012 4:56 pm

    The name of your website caught my attention when I saw it on Urban Baker’s blogroll. I love lemons and my hubs is a fire department captain, so I had to click over. So, so glad I did. You’re doing lovely things here. I look forward to following along.

    • March 8, 2012 7:42 pm

      Thanks Lori! It’s so nice to come home to such a thoughtful comment. I love lemons too! best thing to have around right? Thank you so much for stopping by, looking forward to following you too, <3

  12. March 13, 2012 8:04 am

    Carrot, mandarin and lemon sound like the perfect juice combination. I love the pops of colors in your photographs!

  13. March 13, 2012 6:59 pm

    I’ve been on the hunt for a good gluten free muffin recipe! Plus, those colors. So purty.

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