This recipe for juice pulp brownies is not only full of prebiotics but also helps reduce food waste (and is delicious).
In addition, unsweetened cocoa powder is a great source of antioxidants which can help to reduce inflammation and your risk of certain diseases.
You can make it with any juice pulp that you like, but for this recipe, I made it with golden beets and carrots. These are sweeter vegetables, so if you want to get your greens in there, I suggest adding in some kale too.
You can also play around with the amount of maple syrup. The recipe calls for 1/2 cup, but you may find them sweet enough with 1/3 cup. The sweeter the juice pulp you use, the less maple syrup you will need.
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.
- 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
- 1/2 cup maple syrup
Preheat oven to 350F. Line an 8”x8” baking tray with parchment paper.
Add cocoa powder, coconut flour, baking powder, baking soda and salt to a large bowl. Stir to combine.
Add eggs, pulp, oil and maple syrup to a blender and blend until well combined.
Add wet ingredients to the dry ingredients and stir to combine well. Use a spatula to scrape the batter into the baking dish.
Bake for 30 mins until the top is firm and edges just start to pull away from the dish.
Allow the brownies to cool.