An on-the-fly recipe to use up almond pulp from making almond milk and some failed caramel that split. You can use any flour you wish and if you don't have caramel handy you can omit or marble the top with melted chocolate.

150 g coconut oil (or butter)

1/3 c granulated sugar

1/3 c brown sugar

1 tsp vanilla extract
2 eggs

2 c almond pulp or meal 
1 tsp baking powder

3/4 c white chocolate chips

3/4 c caramel or butterscotch sauce

Preheat oven to 180C. Line a brownie tin with baking paper.

In a large bowl cream the oil, sugars and vanilla until thick. Mix in eggs, Mix in almond meal and baking powder, then fold in chocolate chips.

Transfer to your tin and spread evenly. Drizzle the caramel sauce over the top and create a marble effect on top by using a knife to swirl the caramel into the batter. 

Bake for 20 minutes until cooked through. Remove from the oven and leave place the tin on a wire rack to cool.