What to do with Carrot Pulp! Healty Chia Seed Brownies and Carrot Fruit Bars

I've been juicing and really loving it!  There's one thing that bothers me... throwing away all that pulp!  I decided to do a little investigating and found you could bake and cook with the pulp.  Carrot works best.  I adapted this recipe from a carrot cake recipe I had.  It took a bit of trial and error, but, I have Hubb's approval of this recipe and  believe me, he's a picky eater. 

A little bit of work making my own brown rice flour and chia seed gel, but, it was worth it!

HEALTHY BROWNIES:
Mix together:
2 cups brown rice flour
1/3 cup unsweetened cocoa
1/3 cup stevia powder (or sweetener to equal 1 cup sugar)
2 teaspoons baking soda
1 teaspoon sea salt

In blender combine:
6 eggs

1 cup chia seed gel (made w/ 1 cup almond milk & 1/4 cup Chia seeds. Combine and let them set for a couple of hours stirring occasionally.
1 teaspoon vanilla
1/4 cup water
Blend until the chia seeds are dissolved

Add blended ingredients to the dry ingredients.
Add 2 cups carrot pulp from juicing. I pack the carrots into the measuring cup.
Optional, but, yummy...
1 cup chopped walnuts.
Mix it all up real well. I use clean hands. It will have the texture of meatloaf.

Add to a 9 x 13 inch pan you have sprayed with pam.
Bake at 350 degrees for 30 minutes or until firm when you press it in the center.

CARROT FRUIT BARS:
Same as above but, Instead of cocoa, add 2 tablespoons Cinnamon, 1 teaspoon ground ginger, and a pinch of ground clove into the brown rice flour, baking soda, sweetener and salt mixture.
Add 1 cup raisins and 1 cup chopped walnuts. They turn out like a dense fruit bar. Really good. I made these first!  Richard even liked them!

Bake at 350 degrees for 30 minutes or until firm when you press in the center.
Cool and cut in brownie sized squares.

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