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Juicer Pulp Gluten-Free Brownies

#CookingWithSmeg | You like juicing but you don’t want to leave behind so much waste? Never mind, you can cook with the pulp.


INGREDIENTS
:

For the juice:

5 strawberries (170g), green part discarded, 3 medium carrots ( 230g), ends chopped off, peeled or washed well, 1 inch ginger ( 20g), peeled, 2 red apples, (500g) seeds and core removed, quartered

For the brownies:

Coconut oil or butter, 1 1/2 cups (180g) carrot-ginger-apple pulp, 2 large eggs, 1/2 cup (95g) melted coconut oil, 1/4 cup (70g) honey, 1/4 cup (70g) maple syrup, 3/4 cup (80g) cacao, 1 tablespoon (10g) baking powder, 1 teaspoon (3g) baking soda, 1/2 teaspoon (2g) salt, 3 tablespoons (18g) coconut flour

For the whipped cream: 

1 cup (250ml) heavy cream, 2 tablespoons strawberry pulp, 1 tablespoon maple syrup 



METHOD:

For the juice: 

In the Smeg slow juicer equipped with the fine mesh sleeve, juice the strawberries. Put the strawberry pulp in a small cup and set aside. Juice the carrots, ginger and the apples in that order. 


Stir the juice, cover with plastic wrap and refrigerate. Measure out 1 1/2 cups (180g) carrot-ginger-apple pulp, pour it out on a cutting board and chop well. 

For the brownies: 

Preheat oven to 350°F (180°C). Line a 8x8 inch (20x20) pan with aluminum foil. Lightly grease the bottoms and and sides with coconut oil or butter.

Add the following to the bowl of the Smeg stand mixer equipped with the whisk attachment: carrot-ginger-apple pulp, eggs, coconut oil, honey and maple syrup. Mix on medium speed until well combined; 1 minute.

In a separate medium sized bowl add the cacao, baking powder, baking soda, salt, and coconut flour. Mix well.

Pour the dry ingredients into the bowl of the stand mixture and mix over medium speed until well combined; 1-2 minutes.

Pour into the prepared baking dish and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean when inserted in the center. Let cool completely before cutting into squares.

In the meantime, clean the Smeg stand mixer bowl and whisk attachment. Add the heavy cream to the bowl of the stand mixer equipped with the whisk attachment. Whisk on 4 for 20 seconds then gradually increase the speed to 10.

 

Continue whisking until soft peaks form then add the strawberry pulp and maple syrup and continue whisking until stiff peaks form.

 

Serve the brownies with the strawberry whipped cream, a slice of strawberry if desired and the juice.

 
Brownie Senza Glutine

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