Celebrate Spring with Carrot Pulp Cookies

Celebrate Spring with Carrot Pulp CookiesEaster weekend is finally here along with the promise of warmer weather, gut-busting brunches, and pastel-hued marshmallow creations that will spike your blood sugar faster than you can say, “Peep!” So what’s a well-intentioned nutritarian to do? Honor the great big bunny with a recipe that is healthy yet satisfying, and kind to the planet, too. To find said recipe, I went crazy looking specifically for carrot-themed ideas that would use the pulp left over from making fresh carrot juice. If you’re new to juicing, the pulp is all of the fibrous materials left after your juicer has extracted the tasty juice. Pulp is incredibly good for you and your digestive tract, and keeps everything moving smoothly. It always breaks my heart just a touch to throw away all that pulp after I’m doing juicing. And yeah, yeah, I know – I should be composting. But living on the 21st floor of a high-rise building in a major metropolitan city isn’t exactly conducive to cultivating a living compost pile, worms and all.

After taking inventory of my pantry, I was surprised to find a bag of Bob’s Red Mill Amaranth flour hanging out in the back. Amaranth is a grain that’s been around for about 8,000 years and was super popular with the  Aztecs. It’s full of high-quality protein and amino acids, so not only is it good for you, but you’ll feel like a total warrior princess (or prince) when you bake with it. Luckily, Bob’s Mill had a stellar Carrot Cookie recipe that I adapted to include pulp from my juicer, along with a few other swaps to up the nutritional content. The result? A tasty snack that’s gluten free, delicious in the morning with a little almond butter, and was a big hit with my gal pals. Treat your friends and family to a pitcher of carrot-apple juice this weekend alongside a platter of these cookies, and celebrate new beginnings with the arrival of spring!

Carrot Pulp Amaranth Cookies

6 Tbsp. Vegetable Oil
½ cup Agave Syrup
8 Tbsp. Water
2 cups Organic Amaranth Flour
2/3 Arrowroot Starch
1 tsp Baking Soda
½ tsp Sea Salt
1 tsp Cinnamon
2 tsp good quality Vanilla
2/3 cup Carrot Pulp
½ Mashed Banana
1/3 cup Chopped Dates (or Raisins depending on what you prefer)
1/3 cup Nuts (your choice!)

Preparation Instructions

Preheat oven to 350°F. Lightly grease a cookie sheet, set aside.

Combine all of the wet ingredients and set aside. In a separate bowl, sift flour. Combine the rest of the dry ingredients and sift again. Add wet ingredients to dry and mix well. Add carrot pulp, mashed banana, dates and nuts.

Use an ice cream scoop (or a regular spoon works too) to place batter on greased cookie sheet – just make sure to keep each cookie uniform in size so that they bake evenly. Use a fork, spatula, or your hand to flatten the cookies to ½ inch thickness.

Bake 12-15 minutes until cookies are lightly brown. Remove from oven and place on wire rack to cool.

Makes 12 cookies.

Photo credit: DeLaMartre


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