You’re likely here because you’re looking for ways to use the leftover pulp from juicing. These Gluten-Free Brownies are a tasty way to use up pulp while adding extra fiber and veggies to your diet.
In the last 90+ days, I’ve experimented more in the kitchen than I have over the last year! Some are my creations and some I’ve found. These Gluten-Free Brownies “pulp” brownies, which 84thand3rd coined Ooey-Gooey Gluten-Free Brownies, is one of those I just so happen to stumble upon, make and love. However, I like odd food combos.
I was looking for another way to use my juice pulp that wasn’t a muffin and these Gluten-Free Brownies popped up.
Of course, I switched them up a tad by using carrot, orange, and ginger pulp and added extra chocolate chips. Next time, I might add walnuts. They are packed with fiber and flavor. I told the hubs they reminded me of Mexican chocolate.
Don’t be fooled by the look. The flavor is there. Plus, it’s a tasty way to use up pulp while adding extra fiber and veggies to your diet.
Want to make a batch? Here’s what you’ll need.
eggs
pulp
pumpkin oil
sweetener (like honey or maple syrup)
cacao powder
baking powder
baking soda
sea salt
chili powder, optional
coconut flour
You can find the full recipe here.
Enjoy!
Have extra carrot pulp? You might like these Morning Glory Muffins.
