INGREDIENTS ~

• 1 cup organic carrot pulp (left from juicing)
• 1 cup organic apple pulp (left from juicing)
• 3 organic eggs
• 3/4 cup organic almond flour
• 3/4 cup organic coconut flour
• 1 teaspoon Fine Ground Celtic Sea Salt®
• 1 cup organic coconut milk
• 1/3 cup organic coconut oil
• 1/3 cup organic coconut flakes
• 6 dried organic figs (soaked 4 hours, rinsed and chopped)
• 6 dried unsulfured apricots (soaked 4 hours, rinsed and chopped)

STEPS ~

1. Mix all ingredients. Fill 12 muffin cups fully (to look like muffins when done baking-these will not rise).
2. Bake at 325°F for 30-45 minutes (until tops become nicely browned-do not under bake).
3. This recipe is VERY versatile. I have used beet, zucchini and celery pulp or any combination of approximately 2 cups of fruit/vegetable pulp. You can use other nut flour or nut milk with wonderful results. They are wonderful even removing the figs and apricots.

~ Makes 12 servings.

Recipe created by Morray Aukes from Minnesota.