Gluten-Free Chocolate Beet Brownies

Ingredients:

  • 1 cup cooked, pureed beets
  • 125 grams chocolate
  • 4 tablespoons coconut oil
  • 1 cup Almond Flour (or other groundnut or pumpkin seed flour)
  • 1 teaspoon baking powder
  • 1⁄4 teaspoon sea salt
  • 1 tablespoon cocoa powder (plus 1 Tbsp for dusting)
  • 6 tablespoons honey
  • 4 eggs
  • 1 teaspoon vanilla

Yield:

9 servings

Instructions:

  1. Preheat oven to 375°F. 
  2. Wash unpeeled beets, then boil or steam them whole for 30 minutes or until tender. 
  3. Leave to cool while prepping other ingredients. Once cool enough to handle, remove the skins and puree in a food processor. 
  4. Melt chocolate and coconut oil together in a small pot on low heat or in a double boiler. 
  5. Mix dry ingredients and set aside. 
  6. Mix wet ingredients in a mixer or by hand; add chocolate/coconut oil combination and blend well. 
  7. Add dry to wet ingredients and blend to combine evenly. 
  8. Pour into a greased 9-inch (22 cm) square cake tin (for squares) or springform tin (for cake wedges). Bake for 35–40 minutes. 
  9. Allow to cool completely before slicing.

Notes:

Keep refrigerated until ready to enjoy.

Cooking time:

40 minutes

Preparation time:

40 minutes