This year I've been making my children drink fresh squeezed fruit and vegetable juices. Their favourite is carrot and apple. It's easy to make and good to drink. It just seems like a terrible waste to throw out the dry leftovers at the end. 

This recipe is my answer to that question that you too will ask if you start juicing: "What do you do with your carrot leftovers after you juice?"

These muffins are not only gluten and dairy free, but they also don't need any added fat and only have minimal sweetener involved. If you use Natvia (an erythritol and stevia combination), it's even better.

Here's how it goes.

GF-CF Carrot and Apple Muffins

First, take all the leftover juicings from the carrots and apples. Pop them in a saucepan with some added water and a handful of sultanas. Simmer the mixture for an hour or two on a very low heat. You'll use 1 cup of this for the muffins. (Whizz the rest up and put it in the fridge and you have some delicious carrot and apple sauce to spoon over yoghurt or cereal for breakfast.)

1/2 cup almonds

1/2 dates

Whizz these up in the Thermomix on speed 8 for 15 seconds. In a food processor, whizz at a high speed.

1 cup apple and carrot cooked mix

65g brown rice flour

40g Natvia or sugar or substitute

1 tsp baking powder

1/4 tsp salt

1 egg

Add all of the ingredients above. Process on speed 6 for 15 seconds until completely mixed. With the Thermomix turned to Reverse setting, add 35g sultanas and mix on speed 4 for 10 seconds. 

Spoon into cupcake or muffin liners and bake at 180C for 20-25 minutes or until done.