Red Velvet Beetroot Brownies

AuthorAnnabel
RatingDifficultyBeginner

The nutritious beetroots make these brownies rich and moist and they look and taste amazing.

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Yields16 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins
 1 cup red beetrootpeeled and chopped
 420 g white beansrinsed and drains
 ½ cup pure maple syrup
 ¼ cup coconut oilmelted
 1 egg
 ½ cup oat flour
 ½ tsp baking soda
 ½ tsp sea salt
 3 tbsp cocoa powder
  cup dark chocolate chips
 ¼ cup raspberries optional
What are we cooking today?
1

A delicious and visually impressive brownie full of goodness.

Getting started
2

Preheat your oven to 180°C. Line a 20x20-cm (8×8-inch) baking tray with baking paper.

3

Steam the chopped beetroots for 6-8 minutes, until fork-tender.

4

Process the egg, coconut oil, vanilla extract, maple syrup, beans, and steamed beetroots until smooth.

5

Blend in the cacao powder, sea salt, baking powder, and oat flour for 30 seconds.

6

Fold the dark chocolate chips into the brownie batter and pour it into the prepared baking tray.

7

If desired, add raspberries on top.

8

Bake for 20-25 minutes, until the top is set. Cut into 16 pieces and serve.

Annabelle's tips
9

Delicious served cold or warm.

Ingredients

 1 cup red beetrootpeeled and chopped
 420 g white beansrinsed and drains
 ½ cup pure maple syrup
 ¼ cup coconut oilmelted
 1 egg
 ½ cup oat flour
 ½ tsp baking soda
 ½ tsp sea salt
 3 tbsp cocoa powder
  cup dark chocolate chips
 ¼ cup raspberries optional

Directions

What are we cooking today?
1

A delicious and visually impressive brownie full of goodness.

Getting started
2

Preheat your oven to 180°C. Line a 20x20-cm (8×8-inch) baking tray with baking paper.

3

Steam the chopped beetroots for 6-8 minutes, until fork-tender.

4

Process the egg, coconut oil, vanilla extract, maple syrup, beans, and steamed beetroots until smooth.

5

Blend in the cacao powder, sea salt, baking powder, and oat flour for 30 seconds.

6

Fold the dark chocolate chips into the brownie batter and pour it into the prepared baking tray.

7

If desired, add raspberries on top.

8

Bake for 20-25 minutes, until the top is set. Cut into 16 pieces and serve.

Annabelle's tips
9

Delicious served cold or warm.

Red Velvet Beetroot Brownies
AuthorAnnabelCategory, , DifficultyBeginner
Rating
Yields16 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins

Ingredients

 1 cup red beetrootpeeled and chopped
 420 g white beansrinsed and drains
 ½ cup pure maple syrup
 ¼ cup coconut oilmelted
 1 egg
 ½ cup oat flour
 ½ tsp baking soda
 ½ tsp sea salt
 3 tbsp cocoa powder
  cup dark chocolate chips
 ¼ cup raspberries optional

Directions

What are we cooking today?
1

A delicious and visually impressive brownie full of goodness.

Getting started
2

Preheat your oven to 180°C. Line a 20x20-cm (8×8-inch) baking tray with baking paper.

3

Steam the chopped beetroots for 6-8 minutes, until fork-tender.

4

Process the egg, coconut oil, vanilla extract, maple syrup, beans, and steamed beetroots until smooth.

5

Blend in the cacao powder, sea salt, baking powder, and oat flour for 30 seconds.

6

Fold the dark chocolate chips into the brownie batter and pour it into the prepared baking tray.

7

If desired, add raspberries on top.

8

Bake for 20-25 minutes, until the top is set. Cut into 16 pieces and serve.

Annabelle's tips
9

Delicious served cold or warm.

Nutrition Facts

Servings 16


Amount Per Serving
Calories 110
% Daily Value *
Total Fat 5.1g8%
Total Carbohydrate 19.4g7%
Dietary Fiber 3.9g16%
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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