Beetroot Brownies
May 14, 2020
How good is a warm, gooey, chocolate brownie? Not much tops that in my eyes. But how about one that actually has some nutrients on board? Now introducing you to the beetroot brownie.
- Moist and chewy
- Oh so fudgy
- Chewy & chocolatey
The taste of beetroot disappears once its baked, making this the perfect treat for the family (even the fussy ones).
Beetroot Brownies
Author: www.plantbaseddiary.com
INGREDIENTS:
- 3 medium cooked beetroots
- 30 g flaxseed meal
- 90 ml beetroot water from cooked beetroot
- 3 tbsp coconut oil
- 1/4 cup almond milk
- 1 tbsp vanilla extract
- 1/4 cup cornstarch or arrowroot starch
- 100 g oats
- 250 g wholemeal self-raising flour
- 1 tsp baking powder
- 1/4 tsp bicarbonate soda
- 1/4 tsp salt
- 1/4 ground cinnamon
- 15 g Cacao nibs
- 50 g Cacao powder
Fudge Topping:
- 30ml coconut oil melted
- 1tsp vanilla extract
- 1tsp corn starch or arrowroot starch
- 15g cacao powder
INSTRUCTIONS:
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Preheat the oven to 180 degrees C, and lightly oil a small baking tray max 10″x10″
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In a small bowl, stir together beetroot water and flax meal to make vegan flax eggs. Leave it for about 10 minutes to thicken
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Slice the beetroot into cubes and put in the blender. Blend for a few minutes to make beetroot puree.
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Transfer the puree into a mixing bowl, and add the remaining ingredients and mix by hand or using hand mixer.
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Add the flaxseed mixture (beet water and flaxseed meal and mix in the batter
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Pour the brownie batter into the baking dish and smooth it evenly.
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Place in the oven and bake for 30 -40 minutes. Allow brownies to cool for 30 to 40 minutes before slicing them into pieces.
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After the brownies have cooled down, In a small bowl, stir together coconut oil, vanilla extract, cornstarch (to thicken), and cocoa powder. Pour and spread over the brownies and cut into even pieces.
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Enjoy!
