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
INGREDIENTS
- 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
METHOD
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.
COOK’S NOTES
- 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
ingenious! and looks mighty delicious too 🙂
You mad scientist you. JJ you amaze me! (in a good way) Well done on finding a solution, delicious one, to making use of juice pulp.
The internet is probably about to explode. Kale brownies?! I think you just won at life.
These look amazing, can you just come and cook for me forever?
this is genius! i tried to use the pulp in my garden but thoseb damn squirrels would dig it up!
Makes me hungry. Scientist you are!
Ooh, those do look ooily, gooily good! 🙂
I often think it’s a shame that juicers eliminate all the fibre from your fruit, but this looks like a delectable way of eating that up!
What a great idea! Loving the use of juice pulp in these. and they look so moist.
Such a smart idea, you are brilliant!
That whipped coconut cream…! Ah! What a heavenly concoction. At first I thought it was pb but then it probably wouldn’t be as healthy as your version, haha. Love the addition of the green juice pulp. That definitely makes them breakfast-worthy, says me! x
The blasted wasted pulp annoys me so much! Great idea JJ!
These are great! I used carrot and orange juice pulp and worked just fine! Also substituted flax egg instead!
Oh that’s great to hear – on both points! Glad you enjoyed them. ~ JJ
Do you think I could sub flax eggs? This looks like a great recipe! Super excited to try it out 🙂
Hi Sharene, I’ve had a few people over on the cake version ( http://84thand3rd.com/index.php/best-ever-gluten-free-chocolate-cake-dairy-free-nut-free-probably-paleo-too ) say they’ve had luck using flax eggs in place of the conventional ones. The brownies may need to bake a touch longer and will be a bit denser but it definitely works! ~ JJ
Hi Jj. I was wondering if you could post nutrition facts??
Signed,
Healthy eating newbie
? thanks!
Hi Ericka, thanks for visiting! While I do lean towards creating recipes for dietary concerns (GF/DF/NF/RSF etc) I don’t do nutritional analysis on my recipes, as this is not a diet site the dishes don’t claim to fit into any specific eating plan other than everything in moderation ;D That said, you can certainly do the numbers yourself for anything here: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 Cheers ~ JJ
Mine came out great! Thank u so much for creating this. With all the fresh vegetable pulp should the leftover brownies be refrigerated? Along those lines, how long do they keep and do they freeze well?
Hi Ruddy, good to hear! They probably should be refrigerated after the first day. As to how long they keep, I’ve truthfully never had many leftovers but a few days in the fridge is fine. Yep, they freeze well. ~ JJ
I made these today. Legit delicious! Thanks! It can be hard to find pulp recipes that work and taste like something you willingly want to eat – but this was actually one of them. Couldn’t believe how delicious they turned out.