Last week I promised you to share the recipe of Fruity muffins, which are made from fruit pulp, for example, grapefruit pulp – see the recipe of my Grapefruit drink!
Using the fruit pulp form fruit juice for baking fruity muffins! That is a great idea!
Even that I try to avoid all the cookies and sweets at cafeterias or supermarkets, the craving for them is still obvious. So, this recipe is a great rescuer for me!
The original recipe of BANANA BREAD from which I learned how to bake this kind of cookies I found on internet, while watching one of my favorite YouTube channel by Shine with Plants What We Eat in a Day | Pregnant Couple [Best Vegan Meals Ideas].
The recipe of Fluffy Banana Bread is written by by Caitlin Shoemaker on the e-page From My Bowl.
Honestly, all my skepticism regarding baking vegan cookies has disappeared once I tried to bake according to this recipe. The recipe post by itself is long, with all the small details being described. Now, taking over the baton, I would like to introduce my modified version for you here. Why did I modify it? Because:
- Anyway, I am not a great fan of bananas bananas bananas. It could be in a recipe, but I prefer not to overeat and oversmell them.
- I increased the amount of whole rolled oats in the recipe, because I try to avoid any flour product, even if that is an oat flour
- Now it is summer, and there is a dose of fresh fruit pulp after morning juicing, why not to use it?:)
I have tried to bake these muffins with grapefruit, apple and black currant pulp, which left after juicing. It could be all 3 fruit pulp ingredient mixed, or use just grapefruit+apple version, or black currant version.
Grapefruit-apple version of fruity muffins appeared in my mind after lots of pulp has left after making my morning Grapefruit drink. Check the recipe! Well, for this version grapefruits and apples should be peeled before juicing, also cores of apples and grapefruit wall partitions should be removed. Time consuming procedure? Sorry, this is the only way to make the greatest version of Fruity Muffins:)
The version with black currant is time consuming too, because you need to clean each berry from leaves, stems and sticks before juicing and to stain your hands. If that is too much for you – just skip this version. But I make it again and again, because the result is outstanding!
In general, the pulp preparation could appear to be time consuming. Well, what can I say, not all the things should be easy-to-make, right? You may try and check your patience, or find someone who could make it and share with you, or split the work to two, why not?:)
Not all the things should be easy-to-make, but those are tasty too:)
- for colder days to warm the body
Before you start:
|Passive time||active time||equipment needed||servings|
|30 min||2 h||juicer, coffee grinder, cookie scoop, silicone molds||30 muffins|
|PASSIVE TIME is time before, during or after food preparation when nothing should be done, just waiting||soaking, sprouting, cooling down, freezing|
|ACTIVE TIME is factual time spent in a kitchen for preparation||cutting, washing, boiling, crashing, mixing|
|EQUIPMENT NEEDED||specific kitchen equipment, if not counting regular tools like pots, spoons or knifes|
|fruit pulp from juicing fruits like grapefruit, apple, black currant||200 g||7 oz|
|banana, ripe||2 pcs / 250 g||9 oz|
|coconut flakes, dry||50 g||2 oz|
|flax seeds||6 Tbsp||6 Tbsp|
|water, purified||18 Tbsp / 225 ml||8 oz|
|oats, rounded||240 g||3 cups|
|salt||0.5 tsp||0.5 tsp|
|baking powder||2 tsp||2 tsp|
|baking soda, purified||1 tsp||1 tsp|
|coconut sugar||60 g||0.5 cup|
|vanilla powder||1 tsp||1 tsp|
|almond butter||80 g||1/3 cup|
Abbreviations and their meaning
|cup||US measuring cup, equal to 240 ml of water|
How to make it:
There are 3 main stages to prepare the oat-based dough:
- prepare 3 bowls: flax-seed slurry, oat-based dry mass and fruit pulp-based mass
- combine flax-seed slurry with oat-based dry mass
- combine oat/flax-seed mass with fruit pulp mass
1. Prepare 3 bowls
1. flax-seed slurry
- mill flax seeds in a coffee grinder
- in a small bowl, mix well milled flax-seeds and water and let it sit for 15 min
2. oat-based mass
- mill half of oats in a coffee grinder
- in a medium bowl, mix well all oats (milled and whole), salt, baking powder and baking soda
3. fruit pulp mass
- in a large bowl, combine well fruit pulp, banana, almond butter, sugar and lastly add apple cider vinegar
2. flax seed slurry + oat based mass
- combine and mix well flax-seed slurry and oat-based dry ingredients
- let it sit for another 15 min
TIPS AND WHY
- Half of oats are whole, because the attempt is to minimize “flour” content in a dough, even if this is an oat-based dough
- The reason why to mix flax-seed slurry with dry oats first, is therefore because half of oats in this recipe are whole
- Whole oats need to be moisturized, otherwise the oat-based cookies would be dry-to-eat
3. oat/flax seed mass + fruit pulp
- preheat an oven on 180 C / 350 F
- add flax seed/oat swollen mass to a fruit pulp mass and COMBINE WELL, BUT SHORTLY AND GENTLY
TIPS AND WHY
- the reason why to combine gently is because now baking powder and baking soda from oat mass meet apple cider vinegar from fruit pulp mass
- baking powder and baking soda while meeting apple cider vinegar produce bubbles – those bubbles are necessary for dough to rise in an oven while baking, not in a bowl while mixing ingredients
- Transfer the dough into muffins molds by using cookie scoop (the easiest way:))
- Decorate the top on each muffin with dry fruits or nuts. I use two versions: 1) half of date with a pinch of salt or piece of walnut with date syrup (add date syrup only 5 min before baking is over!!!)
- As an oven is already preheated (stage 3), put the muffin sheet into an oven and bake for 40-45 min, using lower heat baking mode (bottom heat)
- When baked, take the molds out from an oven, wait 5-10 min and then take out from the molds
- Fruit pulp should be fresh, double-squeezed through a juicer (to minimize content content in it)
- Peel the fruits and remove all the sticks, leaves and stems from fruits and berries before juicing. It is important, because baked muffins should not contain any uneatable ingredients:) Take your time!
- To soak flax seed slurry with oat-based mass is important
- While soda will react with black currant – the color of a mass will change from purple black to “dirty” blue. That is OK. IT HAPPENS BECAUSE anthocyanins (biologically active compounds) in black currant have a purple color in neutral pH. The color changes to blue in an increasing pH condition (while adding baking soda, which is alkaline).
The questions of the skeptic:
- Flax seeds should not be heated over 100 C / 200 F, because it may change nutritional content and provoke carcinogens in ti to appear
- The answer: This statement could be valid for the option when solely flax seeds are put to a heat and over-baked, producing brown-to-black bitter dross. If flax seed slurry is incorporated into a dough – the amount of heat which is going to flax seeds is evenly spread and do not affect it similarly
- Fruit pulp is nutritionally pour and should not be used for eating
- The answer: According to Prof. A. Ehret, not all the food should be nutritionally valuable, some food could be mechanically valuable, that is promoting bowel movements for better digestion. One of the best examples of mechanically valuable food products could be fruit/vegetable pulp, or cooked vegetables. More so, you may still see your hands stained with black currant pulp or you may still feel the taste of grapefruit pulp – that means biologically active compounds of nature are still there, but in reduced amount. Anyway, one has already drank a fresh juice, with all the greatest nutritional value, it is time for cookies!:)
- YouTube channel by Shine with Plants What We Eat in a Day | Pregnant Couple [Best Vegan Meals Ideas]
- Fluffy Banana Bread is written by by Caitlin Shoemaker on the e-page From My Bowl
- Mucusless Diet Healing System by Professor Arnold Ehret
Photos by Dr. A. Palatronis on www.z-antenna.com