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Mini Carrot Muffin Bites, and what to do with leftover pulp
http://thehealthyfoodie.com/2012/03/12/mini-carrot-muffin-bites-an...
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Ingredients
categorized
original
225g grated carrots
300g fresh pineapple chunks
150g pitted dates, coarsely chopped
200g almond pulp, leftover from almond milk
¼ cup unsweetened shredded coconut
¼ cup coconut flour
½ cup flaxseed meal
2 scoops (75g) unflavored whey protein powder
2½ tsp baking powder
2 tbsp ground cinnamon
1 tbsp fresh ginger, grated
½ tsp ground clove
½ tsp freshly grated nutmeg
½ cup egg whites
½ cup raisins (Sultana or Thompson)
½ cup pumpkin seeds
Ingredients
categorized
original
This recipe is
vegetarian
This recipe is
gluten-free
Produce
Almond pulp
(
200
g
)
Carrots
(
225
g
)
Coconut, unsweetened
(
1/4
cup
)
Dates, pitted
(
150
g
)
Ginger, fresh
(
1
tbsp
)
Pineapple chunks, fresh
(
300
g
)
Pumpkin seeds
(
1/2
cup
)
Raisins
(
1/2
cup
)
Cooking & Baking
Baking powder
(
2 1/2
tsp
)
Cinnamon, ground
(
2
tbsp
)
Clove, ground
(
1/2
tsp
)
Coconut flour
(
1/4
cup
)
Flaxseed meal
(
1/2
cup
)
Nutmeg
(
1/2
tsp
)
Pasta & Grains
Whey protein powder, unflavored
(
2
scoops
)
Refrigerated
Egg whites
(
1/2
cup
)
Preparation
Read recipe preparation on
thehealthyfoodie.com
The Healthy Foodie
thehealthyfoodie.com
All 359 recipes
Social Stats
29.3
Rating
1-100
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Tweets
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Recipe Stats
Published March 12, 2012 (11 months ago).
4 people saved this recipe.
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