Veggie Velvet Cupcakes

So you love juicing, but do you ever wonder what to do with all that beautiful leftover veggie mush? Or worry that your body is missing out on whatever's in there? Bring it in! The magic it works on the texture of a usually rough (but delicious!) favorite is matched only by what it does for your health.

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Ingredients

1. ⅔ cup / 100 g nuts, e.g. almonds, walnuts, hazelnuts, pecans, and/or macadamia nuts
2. 2 Tbsp. / 28 g flax and/or chia seeds
3. 1 cup / 110 g vegetable pulp from juicing (for best results, try carrot, zucchini, beet, cauliflower, and/or sweet peppers)
4. 2 Tbsp. / 15 g Stevia or monk fruit sweetener
5. ½ cup / 160 g pure maple syrup
6. 2 tsp. / 10 ml vanilla extract
7. ½ cup / 80 g whole grain flour, gluten-free if necessary
8. 2+ Tbsp. / 28 ml oil, preferably olive or nut
9. 1 tsp. / 4½ g baking soda
10. 1 tsp. / 4½ g baking powder, preferably aluminum-free
11. 2 tsp. / 4 g ground allspice or blend of cinnamon, nutmeg, ginger, and/or cloves (optional)

Directions

1. Preheat oven to 250°F / 120°C. Place cupcake papers into a non-stick 16-cupcake tin, or mist the tin lightly with oil.
2. Pulse the nuts and seeds into a fine flour in a food processor or chopper with an “S” blade.
3. Add the remaining ingredients, and process until evenly combined.
4. Fill the prepared cupcake tin with the mixture
5. Bake for 30 minutes until toothpick inserted in the center of a cupcake comes out clean.



Top with our whipped cream or homemade chocolate frosting, if desired (each 2 tablespoon / 30 g serving = ½-1 carb + 1 fat exchange).

Serving size: 1 cupcake

Exchanges per Serving: 1 Carb, 0 Protein, 1 Fat (= 1 “Sweet”)

Wasn't that delicious? Do you want more?