Leftover Nut Pulp Paleo Brownies

 

Version 2

 

Generally, I don’t bake. It wasn’t always like this; growing up I was always the one whipping up biscuits and cakes for teatime. I LOVED chocolate. I still do in fact, in small, very dark quantities (with the occasional Kinder Bueno aberration…). But since going Paleo I’ve stopped baking. It’s largely because I think baking is hypocritical for a Paleo lifestyle – we’re supposed to eat nutrient-dense, whole, unprocessed food. In any case, I’ve mostly lost my sweet tooth since going Paleo, which is just as well because I’m RUBBISH at gluten-free baking.

However, I’ve been making my own nut or seed milks recently. I do it because I like to have an alternative and I find that nut or seed milks tend to go better in tea than coconut milk (I’m off dairy at the moment). But once you’ve made the nut milk you’ve got the conundrum of what to do with the leftover pulp. You could bin it, of course, but that would be a massive waste since there’s still some goodness there. And it’s simply not the natural chef way to bin good food. So I searched the internet and found that detoxinista’s crackers are pretty good; nice to have a crunch option for dips and spreads.

But today I wanted a brownie. It’s probably because I’m in the middle of an assignment, depleting my magnesium through stress so craving chocolate to get that magnesium back up… No, really I just wanted a distraction and to eat some chocolate. Normally I would find a recipe and follow it religiously but for some reason I just couldn’t find a recipe that I agreed with. So I thought, sod it, I’m just going to chuck a load of ingredients in and see what happens. Thankfully, brownies are the most forgiving of baked goods, and as long as you don’t overcook them, they always seem to be OK.

DSC_0012

So here’s a truly chuck-it-in-and-see recipe for leftover nut or seed pulp. I made this using pumpkin seed pulp, so it really can be used with anything. Also, I wanted to see how little added sugar I could get away with and this recipe has 60g of honey, about a third less than most brownies; somehow it works. If you  have a really sweet tooth then you might find this not sweet enough and you can add more. You can use any sugar or sugar substitute – xylitol, honey, maple syrup or coconut sugar. Just chuck it in and see what happens!

Ingredients. Makes one 8″ square tray of brownies, about 16 brownies

  • 110g coconut oil (about 3 tablespoons)
  • 60g honey (about 2 tablespoons; don’t use raw, you’re going to cook it so it’ll only be expensive)
  • 3 eggs
  • 2 tablespoons cocoa
  • 1 tsp cinnamon
  • 1 tsp bicarbonate of soda
  • 1 cup leftover nut or seed pulp (about 180g)
  • Sprinkle of cacao nibs (optional)
  • Large handful of chopped nuts (optional)

Method. Preparation time: 5 minutes. Cooking time: 25–30 minutes.

  1. Preheat oven to 180C fan. Line a cake tin with parchment paper.
  2. Melt the coconut oil and honey together. Beat the eggs in a large mixing bowl.
  3. Add all of the ingredients apart from the cacao nibs to the eggs, stir well to mix everything together.
  4. Pour into your prepared tin, sprinkle with the cacao nibs and bake for 25-30 minutes. Check after 25; if a skewer comes out clean then take it out. It’s ok if there are a few crumbs or fudgy bits clinging to the skewer.
  5. Allow to cool a bit before tucking in.
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