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Juice Pulp Brownies

These juice pulp brownies are full of prebiotic fiber and use up all the pulp that normally goes to waste after juicing. Remember that the sweeter the juice pulp, the less maple syrup is necessary. Play around with different combinations to find your favourite.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12
Course: Dessert
Ingredients Method

Ingredients
  

  • 3/4 cup unsweetened cocoa powder  prebiotic
  • 3 tbsp coconut flour prebiotic
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 2 eggs
  • 2 cups firmly packed juice pulp – I used carrots and golden beets  prebiotic
  • 1/2 cup coconut oil melted melted
  • 1/2 cup maple syrup

Method
 

  1. Preheat oven to 350F. Line an 8”x8” baking tray with parchment paper.
  2. Add cocoa powder, coconut flour, baking powder, baking soda and salt to a large bowl. Stir to combine.
  3. Add eggs, pulp, oil and maple syrup to a blender and blend until well combined.
  4. Add wet ingredients to the dry ingredients and stir to combine well. Use a spatula to scrape the batter into the baking dish.
  5. Bake for 30 mins until the top is firm and edges just start to pull away from the dish. Allow the brownies to cool.