I could have called these the best gluten free brownies, ever; or perhaps secret ingredient brownies; or maybe even compost brownies; but ooey-gooey was simply too good a description to pass up. SEO be damned.
These brownies, of course, have a touch of mad-science inspiration driving them forward … but first a bit of background.
Remember when I won that juicer a few months ago? Well RJ and I have been taking full advantage of summer fruit and veggies for juicing, but each time we’d end up with a couple cups of pulp. As we don’t have a place to compost (damn you apartment living) the pulp usually goes in the bin — and it always seems like such a waste to me.
I kept thinking that there must be something I can do with the leftover, perfectly shredded, pulp. Surely it could be used for baking? Right? I mean carrot and pumpkin and beetroot-based cakes are a pretty common thing, and sweet potato brownies have been floating around the internets for years…
Well needless to say a couple eggs, a good helping of cocoa powder and a bit of coconut flour later these babies were born. I’ve made them at least half a dozen times since mid-December, all in the name of testing of course, and should probably stop eating them for breakfast.
Probably, but not likely.
Now if you don’t have a juicer don’t despair — there are notes below the recipe on what you can use as a substitute (or you can go straight to the grown-up big brother cake version). And just in case there was any doubt, yes, I just made brownies with kale…
Ooey Gooey Gluten Free Juicer Pulp Brownies
Fruit and veggie pulp makes these brownies incredibly gooey and rich, while a couple eggs and a touch of coconut flour just hold them together. Has there ever been a better way to use up the pulp from a juicer? I think not. (Pulp alternative in notes)
Makes one 8 x 8 inch tin
- 2 large eggs
- 2 cups green juice pulp, firmly packed (see below for notes and alternatives)
- 1/2 c macadamia oil, or another nut or fruit oil
- scant 1/2 c sweetener (I used half honey and half maple syrup)
- 3/4 c raw cacao or cocoa powder
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- pinch chilli powder, optional
- 3 Tbsp coconut flour
Preheat oven to 180°C (350°F). Grease a 20 x 20 cm (8 x 8 inch) cake tin, line base and two sides with a strip of baking paper.
Use a fork to whisk eggs, pulp, oil and sweetener together. Sift over dry ingredients and stir to combine well. Scrape into prepared tin and smooth surface.
Bake for 30 mins until top is firm and edges just start to pull away from the tin. Cool in tin 10 mins, run a knife around the unlined edges and turn out to cool completely on a rack.
Brownies are easier to cut when cold but if you can’t wait there is no shame in serving them by the spoonful…
I topped these with whipped chocolate coconut cream and while they don’t really need anything at all you can also use whipped coconut cream, a non-frozen version of this, life-changing vegan chocolate not-buttercream or simply classic chocolate icing, it’s all good.
- Pick any large pieces of veggie matter out of your juicer pulp. You can give the rest a chop to break it down further but you shouldn’t need to.
If you don’t have a juicer:
- Finely shred then chop 3-4 leaves of kale; finely grate a carrot or two; grate about 1/4 of a fresh, peeled pineapple and squeeze out as much juice out as possible (saving to drink later) or squeeze juice from a small tin of crushed unsweetened pineapple.
- Mix kale, carrot and pineapple and measure out two firmly packed cups.
- Add an extra 1 Tbsp coconut flour with the dry ingredients to account for the fact that your pulp replacement hasn’t been juiced.
- Or simply make the cake version instead.
vegetarian // gluten-free // dairy-free // soy-free // refined sugar-free