Something really wonderful happened in my kitchen today. If you follow me on Instagram, you know that I recently bought a juicer. I’ve been trying to make one juice per day, as it gives my digestive system a break, and provides me with so many nutrients from veggies I realistically would not eat on a daily basis. But what about all the pulp?
My guilt radar shoots up every time I empty that pulp into my city compost bin. Where it goes from there I’m not sure, but it seems really wasteful. I wish I had a garden, I would have so much rich compost and soon after have the richest soil? But today my reality is living in an apartment in the city and I knew I had to find someway to use all this pulp and today I did?✨
My mother mentioned to me that she knew someone that had made muffins from their juice pulp, so I got online and started looking for recipes. Unfortunately, most expected you to have a very select ingredients in your pulp, like carrot pulp only type of thing. So I just looked at the structure of all the recipes and decided to experiment.
The results were so satisfying! These brownies are so moist and delicious!
- Grease a casserole dish liberally with coconut oil. Preheat oven to 350°F
- Mix 2 cups pulp, 2 eggs, 1/2 cup avocado oil, 1/2 cup maple syrup, 2 tbsp coconut oil in a large bowl
- Add 2/3 cocoa powder, 3 tbsp coconut flour, 1 tbsp baking powder, 1 tsp baking soda, 1/2 tsp salt. Mix well
- Scrape into your casserole dish and smooth the surface.
- Bake for 30 minutes or until you see that the top is firm and the edges of the brownie start to pull away from the casserole dish.
- Let cool for about 10 minutes and enjoy!