Her signature carrot and apple pulp muffins are dairy Free; gluten Free; sugar Free.

Serving: 24 medium size muffins

Pulps:
1 ½ lb carrot pulp (fiber leftovers separated by juicer)
½ lb apple pulp (fiber leftovers separated by juicer)

Dry ingredients:
1. ½ cup Hem seeds
2. ¼ cup coconut flakes
3. 1 tsp baking soda
4. 1 ½ tsp baking powder
5. 1 cup dried blueberries/cranberries/raisins (depends on your own preference)
6. Some orange zest
7. 1 ½ cup of spelt or buckwheat flour
8. 1 ½ cup of coconut or dark rye flour
9. ½ tsp of sea salt
10. 1 ¼ tsp of cinnamon

Wet ingredients:
1. 4 eggs
2. 2 tsp of vanilla extract
3. 1 cup of extra virgin coconut oil
4. 2 cup of almond milk (optional)
5. 1 ½ cup of Agave Nectar

Step 1: Mix the pulps and bake it at 360° for 15-20 minutes (convection oven*) or till they dry

Step 2: Mix all the dry ingredients above and add them to the baked pulp mix.
Make sure to break all the big clumps.

Step 3: Mix all the wet ingredients above and make the dough by mixing the pulp mix.

Step 4: Put medium size muffin baking (parchment) paper cup in the muffin tray; portion the dough and fill up the tray

Step 5: Bake at 350° for 15 minutes (convection oven*); then lower to 325° and bake for 10 minutes; then lower to 300° and bake for 5 minutes
(Use a stick to test if the inside is still moist.)

*Adjust the baking time accordingly if use a regular oven.