If you’ve been following along, my fiance and I just completed a 3 day juice cleanse filled with tons of fresh vegetables and fruit. But what I noticed upon the first glass of juice was how much juice PULP was left over to be seemingly thrown in the trash. What a waste!
Not only is there a TON of pulp wasted with every glass of juice, the pulp is perfectly fine and soft….what can I do with all this fibrous goodness?
Bake with it, of course!!
The first thing I thought would be to create something along the lines of zucchini brownies, but in this case, it would be juice pulp instead of zucchini. I also had a brand new bag of Health Riot cassava flour just begging to be used. Cassava flour is made from the cassava root and though I haven’t experimented with it before, I understand it bakes up similarly to normal white flour. I decided to give it a whirl!
These brownies are sweet and gooey, gluten free, dairy free, AND have 2 entire cups of juice pulp hidden inside! They can be easily made paleo by using coconut sugar or your sweetener of choice, and you can use most of the different pulps that come out of your juicer. I happened to save a mixture of beet, carrot, apple and kale pulp and it worked perfectly! I sifted out a couple of the bigger pieces just to be safe. You could also use zucchini, cucumber, pear…whatever you’re juicing!
After letting these babies cool for a moment, I served a still-warm piece to Wouter and he took a bite.
*BIG GRIN*. I asked him,
“do you know what the secret ingredient is?”
He was confused.
“Maybe there’s coconut in here?”
There is no coconut (though you could use it), but I think he was noticing the coconut milk. He had NO idea. When I told him it was our veggie pulp he was so surprised and delighted!
And then he had a second piece. Success!
These brownies are a little on the cakey side, but we didn’t mind. If you want them to be more dense, you can experiment with more oil, one less egg, or brown sugar! But rest assured, they are DELICIOUS and INDULGENT, with just a dash of health!
What you’ll Need:
1 cup cassava flour
1/2 cup cocoa powder
2 cups juice pulp (I used beet, carrot, green apple, and kale)
1/2 cup canned coconut milk
3/4 cup sugar
1 tsp baking soda
1 TBSP Vanilla extract
1 cup dairy free chocolate chips
More chips for sprinkling
- Preheat oven to 180 C or 350 F
- Line and spray a 9X9 pan
- In a large bowl mix together the eggs, coconut milk, sugar and vanilla until smooth.
- In separate bowl, sift the cassava flour, cocoa powder, and baking soda together. Make sure there are no lumps.
- Pour the dry ingredients into the wet and stir together until just combined. Do not over stir.
- Fold in the juice pulp and the chocolate chips. The mixture will be quite thick, not too liquidy.
- Pour batter into the lined pan and use your spatula to spread evenly.
- Sprinkle more chocolate chips on top.
- Bake for 28-30 minutes or until a toothpick comes out clean. My personal opinion is that you’d rather under bake these than over bake them.
- Allow to cool on stove top and then cut into bars.
You can freeze the extras for a treat later in the week!
(I froze the rest of my brownies and they are delicious straight from the freezer! Super chewy!)
So there you have it! Brownies that save all your extra juice pulp from going to waste. Yes I know it is funny to be making sugary treats right after a juice cleanse, but hey, it’s all about balance! Feed these to friends, to your little ones, or to your partners who might not be getting enough vegetables in their every day diets.
What are some ways you use your leftover vegetable juice pulp?
Find your avocado!