grain-free, dairy-free, paleo, scd, sibo, simple-sugar
In the past veggies have not been the ingredients I have looked to to make a fluffy, moist, chocolaty dessert but oh my goodness they are now.
After I started playing around with juicing, I found myself with jars of veggie pulp just begging to be used. However, I had no idea how to use it until I came across 84th & 3rds recipe for ooey-gooey gluten free brownies. It didn't even take a great deal of modification for me to be able to eat them! Still a little skeptical, I whipped some up that afternoon.
What came out of the oven slowly grew more and more magical as it cooled. Yes, there is slight vegetable sweetness to them but the more I ate them, the more I realized how the added layers of flavor simply enhance the chocolate.
Trust me. If you can get through the oddity of green brownie batter, you will be rewarded. It also has the added benefit of keeping me motivated to drink more veggies so I can brownie the pulp. : )
FLUFFY GREENJUICE-PULP BROWNIES
recipe modified from 84th & 3rd
Preheat oven to 350*F
Line a 9-inch round or 8x8 square pan with parchment
2 large eggs
2 c green juice pulp
1/2 c walnut oil
1/4 c honey
Whisk together until smooth
3/4 c cocoa powder
1/2 T baking soda
1/2 t salt
3 T coconut flour
Sift over batter
Whisk until smooth
Bake 30 minutes or until edges just start to pull away
Cool in pan 10 minutes
Finish cooling on a rack
How do you like to sneak in veggies? Tell me over on Facebook.