Servings: 9 large brownies
Beetroot Brownies Recipe
Vegan fudge brownies made with beets, almond flour, coconut sugar and more. These healthy beet brownies are loaded with nutrients and are so moist and fudgy!
Ingredients
- 2 tablespoons ground flax seed
- 6 tablespoons water
- 4 small beets roasted and chopped (about 1-¼ cups pureed)
- 3 tablespoons coconut oil melted
- 1 1/4 cup full fat coconut milk
- 2 tsp pure vanilla extract
- ¾ cup raw cacao powder
- ¼ cup tapioca flour*
- 3/4 cup coconut sugar
- 1 ¼ cups almond flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1/2 teaspoon sea salt
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 375 degrees F, and lightly oil an 8” x 8” baking dish.
- In a small bowl, stir together the water and flax meal (this process makes two vegan flax “eggs”). Allow it to sit and thicken for about 10 minutes, stirring occasionally.
- Add the chopped roasted beets to a blender or a food processor. Blend for a few seconds to chop/puree the beets.
- Add the flax mixture (“eggs”) and the remaining ingredients to the blender (or food processor). Blend very well until completely smooth.
- Pour the brownie batter into the prepared baking dish and smooth it evenly. Place on the center wrack of the oven and bake for 45 to 55 minutes.
- Allow brownies to cool 30 minutes before slicing into them. Store in the refrigerator or freezer.
Notes
*You can replace tapioca starch with corn starch.
Nutrition
Serving: 1of 9, Calories: 292kcal, Carbohydrates: 30g, Protein: 5g, Fat: 18g, Fiber: 2g, Sugar: 22g