Vegan Beetroot Brownies

Tuesday, 26 December 2017

My first ever food post! I made these beetroot brownies last weekend and they were so amazing, it would be rude not to share. The best part, they are vegan, gluten free, refined sugar free AND they are amazingggg. They make a perfect healthy snack and are super easy to make...

 Beetroots are definitely what I consider as a 'super food'. They are a powerful antioxidant with anti-cancer properties. They are also high in fiber, manganese, potassium and vitamin C - all those things we need to function properly. The taste of beetroot in the brownies is very subtle, in fact if I hadn't known better I would say they taste just like normal brownies. So if you are not a fan of beetroot but want to get all the amazing benefits of them then these are definitely worth a try! 
    * Instead of eggs, I uses 2 tablespoons of flaxseed combined with a little water to form a paste. Flaxseed is also super healthy, it is an excellent source of fiber and omega 3 essential fatty acids. 


      - Ingredients -

      250g beetroot peeled and chopped
      2 tbsp flaxseed + 5 tbsp water (this is a replacement for eggs)
      3 tbsp agave (or sweetener of your choice)
      2 tbsp cocao powder
      1 tsp vanilla essence
      pinch of salt
      1 tsp baking powder
      110g ground almonds
      1 tbsp almond butter
      200g dark chocolate (I use 75% cocoa solids)
      60g coconut oil
      50g chopped cashew or hazelnuts


      1. Preheat the oven to 180 degrees Celsius. 
      2. Coat baking tray with a thin layer of coconut oil or baking paper. 
      3. Blend together the beetroot, agave, baking powder, vanilla essence, cocao powder and a pinch of salt until smooth.
      4. Add ground almonds and blend to combine.
      5. In a saucepan, melt the coconut oil and chocolate over low heat. Add to the mixture and mix well.
      6. Add the nuts.
      7. place mixture into baking tin and bake for 40 minutes.
      8. Allow to cool and cut into squares. Voilá ! 

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