Apple, Broccoli and Carrots Scones (ABC vegetarian scone)

Ingredients:

2 cups of carrot/apple pulp from: 5 large carrots and 1 green apple (red apples are sweeter, do not use)- saved after juicing.

¼ -1/2 cup minced broccoli (may substitute with spinach, green onions, garlic chives, regular onions)

Grated ½- 1 pack of smoked/non-smoked Gouda/mozzarella or cheddar cheese (220g per pack)

3-4 eggs (3 if large, 4 if small)

½ cup ground flax seeds/flax seed flour

1 tbsp of corn flour (best is Masa Farina)- this is optional

+/- 2tbsp olive oil

Spices to taste: oregano, dill, parsley, rosemary, thyme, garlic, salt, pepper, smoked paprika etc

A few notes: the recipe is very flexible and it can be modified as above per taste; the quantities are not set in stone. Save the pulp from any juicing you may do (containing carrots, apple, celery, beets etc). The pulp can be frozen for later use. The above pulp I also use it to make brownies for my family (and in this way I cut down on the actual flour I have to use)!

Preparation:

In a large bowl combine all the ingredients. The mixture should be firm enough in order to mold in small 1.5in balls. If the mixture is too thick add oil, if not, then omit it. On a greased baking tray arrange the scones and place in a preheated oven for 30 min at 350F.  Yields: about 15-17 scones.