Beetroot Brownies

Beetroot Brownies

Beetroot brownies! The beetroot adds a natural sweetness and earthy depth to the brownies. The colour is amazing to.
Course Snacks

Ingredients
  

  • Wet ingredients
  • 2 Tablespoons ground Chia Seeds
  • 1 Tablespoon Shelled Hemp Seeds
  • 3 Tablespoons Water
  • 2 Medium Beetroots
  • 3/4 Cup Dates soaked in water overnight
  • 1/4 Cup Coconut Butter or Oil Melted
  • Dry ingredients
  • 3/4 Cup Oat Flour
  • 3/4 Cup Almond Meal
  • 1/2 Cup Cacao
  • 1/2 Teaspoon Baking Powder
  • 3/4 Cup Chocolate Chopped Roughly
  • 2 Large handfuls of Cashew Nuts - chopped
  • Salt
  • Vanilla

Instructions
 

  • Preheat oven to 180 C ̊
  • Line a baking tray with waxed baking paper
  • Mix the ground chia seeds with water to create a 'gel' – let stand for ~15 minutes until the gel has formed
  • Boil the beetroots until they are soft and rub the skins off when you can handle them. Peel and chop the beetroots. Boil and simmer in a saucepan with a little water until a knife can easily pierce a piece of beetroot. Reserve the cooking water.
  • In a food processor, add the chia water (with gel), shelled hemp seeds, cooked beetroot, drained dates and melted coconut butter. Whizz until it is very well combined.
  • In a large bowl, combine all of the dry ingredients. Add the wet ingredients and mix well.
  • If the mixture is too thick, add up to 1/4 cup of the reserved beetroot water.
  • Scoop onto the baking tray and bake for 30 minutes or until a knife can be inserted and comes out clean.
  • Cool the brownies on a cake rack, then cut into bars or squares.
  • Place in an air tight container and keep in the fridge.

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