Classic Beetroot Brownie
Updated: Jan 31, 2020
Am I becoming too used to nutrient dense eating or has the beetroot brownie become somewhat of a classic?
The earthiness of the beetroot just melds so well with the bitterness of the cacao and the sweetness of the date. I like to make these using a mini-muffin tin and then freeze them to have on hand when I am looking for a nutrient dense sweet treat.
1 medium beet (roasted, peeled and puréed)
1 cup unsweetened almond or coconut milk
2 flax eggs*
3/4 cup coconut or date sugar
1/4 cup melted coconut oil
2 tsp pure vanilla extract
1 heaping cup oat or spelt flour
1/2 scant cup unsweetened cocoa powder (plus more for topping)
1 tsp baking powder
1/2 tsp salt
1/3 cup dark chocolate chips (optional)
*For the flax egg: 1 tbsp ground flaxseed mixed with 3 tbsp water = 1 flax egg. Mix the correct ratio of ingredients for number of eggs required and mix together. Allow to set in fridge for approx 15 mins until it becomes thick.
Preheat oven to 190 C (375 F) and line a mini-muffin or 8x9 inch pan with parchment.
Whisk the almond milk, sugar, oil, vanilla, flax eggs, and pureed beetroot together in a bowl.
Sift the flour, cocoa powder, baking powder and salt into the wet ingredients and combine together until smooth and thick. Add the chocolate chips (if using).
Pour mixture into pan and bake for 15-20 mins (if using a brownie pan, bake for 35-40mins) or until a toothpick comes out clean when inserted into the centre.
Once cooled, freeze for 20 mins on a tray and then transfer to a bag or container to store in the freezer for use later.