Beetroot Pulp Brownies
This recipe is a 2-for-1, because not only do you get some delicious and fresh juice, you also get to use the leftover pulp from the juice, to make some fantastic brownies! If that isn't a win-win, then I don't know what is.
First, you need to make your juice! Most of this comes down to taste and preference, but in this recipe we used:
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1 juicer
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1 large or 2 small beets, peeled and sliced
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1 lemon, peeled and quartered
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2 oranges or other citrusfruit, peeled and quartered
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1 ginger root
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2 apples, quartered
And then you just add the veggies and fruits one by one to your juicer, until you have a delicious jug of juice to enjoy! Remember to save the pulp from the juicer, since we're going to use this for this brownie recipe by .506.
Ingredients for brownies
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140 g Butter
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3 Whole eggs
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40 g Chopped dark chocolate
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40 g Unsweetened cacao powder
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200 g Sugar
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1 tsp Salt
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50 g Flour
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50 g Beetroot pulp
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2 g Baking powder
How to make it
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Combine all liquid ingredients in a stand mixer, or in a bowl, and mix with a hand-mixer.
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Slowly add dry ingredients. Add the remaining beet pulp from your juice. Keep mixing until smooth.
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Pre-heat the oven to 170°C. Grease an oven-proof tray with butter, and fill with the mix.
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Put the mix in the oven for around 20min, or until a knife comes out clean.
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Optional frosting: 500g 38% fat creme fraiche, blend with a handful of berries, confectioners sugar and a pinch of salt to taste.
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Recipe by the culinary lab .506