Beetroot Brownies Recipe
User Reviews
4.5
12 reviews
Excellent
Beetroot Brownies Recipe
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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!
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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
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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 Information
Show Details
Serving
1of 9
Calories
292kcal
(15%)
Carbohydrates
30g
(10%)
Protein
5g
(10%)
Fat
18g
(28%)
Fiber
2g
(8%)
Sugar
22g
(44%)
Nutrition Facts
Serving: 9large brownies
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Serving | 1of 9 | |
| Calories | 292kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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