Tuesday, March 13, 2012
I love to check Google Analytics to see how my website is doing, but also to learn a bit more about who visits. I particularly enjoy finding the search terms that land people on my site; who knew that "paleo brownie" and "flourless pumpkin brownie" would be such popular queries?
This inspired me to change things up a bit, transforming the pumpkin brownie recipe I created in fall. It also helped that I had a nice heaping pile of carrot pulp after juicing! This recipe could be made with grated carrot, as well as zucchini, pumpkin, squash... you name it.
I baked my brownies in individual muffin cups, to save the extra step of slicing them. When I served these up two my kids, neither had a clue that they contained vegetables. I'm likewise sure they wouldn't have guessed they lacked flour or sugar either, but then again that's not exactly how elementary school kids think!
1 1/2 cup finely grated carrot (or carrot pulp)
1/4 cup melted butter or coconut oil
1 tsp. baking soda
pinch of salt
1/4 cup cocoa powder
1 tsp. vanilla
1 tsp. cinnamon
1/4 cup almond butter
1/3 cup sweetener of choice (I used raw honey)
1/3 cup unsweetened carob chips (or chocolate)
1/4 cup raw walnut or pecan pieces
Preheat oven to 350. Combine all ingredients except chips and nuts. I used my stand mixer to ensure everything got well mixed, but a wooden spoon and elbow grease would work too!
Stir in chips and nuts. Spread evenly in a greased baking pan or in individual muffin cups. Bake for 35-40 minutes until cooked through (with my muffin cups these were done at 35).