BEET/CARROT BROWNIE #PULP GOODNESS

I admit; sometimes I have a ‘sweet-tooth’. Wanted to find somewhat of a healthy way to enjoy the sweet side of things without feeling guilty. Made my staple beet/carrot drink to last me throughout the week. Hence, I reserved the pulp of this refreshing combination drink. I reckon carrot/beet cake was on my mind as I whipped up this healthy and sweet goodness.

BEET ROOT AND CARROT PULP
BEET ROOT AND CARROT PULP

Decided to make a batch of brownie from same. With additional ingredients of:

  • Mashed ripe bananas (for natural sweetness)
  • Sugar (2 teaspoon)
  • Eggs (2 med)
  • Oats (1 cup)
  • Olive oil (1/2 cup)
  • Whole-wheat flour (1/2 teaspoon)
  • Baking soda (1/2 teaspoon)
  • Cranberries (1/2 cup)
  • Powdered ginger (1/4 teaspoon)
  • Cinnamon (1 teaspoon)
  • Salt (1/4 teaspoon)
BATTER READY FOR OVEN
BATTER READY FOR OVEN

Baking pan was lined with parchment paper for easy retrieval and clean-up. After spraying with a little Pam oil, brownie batter was baked in pre-heated 375 degrees fahrenheit for about 25 minutes. After cooling, brownie was sliced in small portions.

Each bite was a sweet delight.

 

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