I have very strong emotions towards Brownies, in fact I’d go as far as to say I’m addicted and as part of my ‘addiction’ I have been testing recipes to make them kinder to my waistline.
A big part of me think’s it’s very important to just indulge once in a while, eat the real brownie and not the ‘better for you‘ version, however I wanted to create something that was a balance between the two. As part of the balance this recipe includes butter and rich dark melted chocolate, but a lot less than normal and coconut flour gives a wonderful texture with the much needed moisture coming from nut milk and beetroot.
I’m well aware that some people may be wary of a vegetable being used in baking, but beetroot pairs so well with chocolate and you cannot taste it at all. In fact beetroot is a super food, it’s great for boosting your immune system and increasing fitness stamina and this recipe calls for high cocoa content chocolate which in my eye’s makes them superfood brownies.
As with most of my recipes these brownies call for regular cupboard ingredients and whilst they are not vegan they are gluten free due to the coconut flour. As a standard I try to avoid mentioning calorie content because I know that it can vary according to what brand of product you may use and everyone’s serving size may be different but these brownies are under comfortably well under 200 calories a slice.
“Lighter Beetroot Brownies”
servings – 8
1 Egg (beaten)
60g Coconut Flour
110Ml Nut Milk
20g Dark Chocolate (+15g Chocolate chips)
30g Coco powder
2 Beetroots (cooked)
5 Mejool Dates
20g Agave Nectar
Half a teaspoon baking powder
Splash of vanilla essence
Pre: heat your oven to 170 degrees and line a small baking tray with greaseproof paper and place to one side.
Fill a small sauce pan with water and bring to a medium heat (not boiling) and slowly melt the chocolate and stir in the butter once the chocolate has fully melted. Whilst the chocolate is melting mix together the coconut flour, baking powder and coco powder, then using a high speed blender or processor blend the milk, beetroot, argave, vanilla and dates until a smooth liquid has formed.
Mix together the dry and wet ingredients (adding in the egg) and once it’s fully mixed stir in the melted chocolate and butter, the next step is to stir in the chocolate chips and transfer to the baking tray.
Bake for 30/35 minutes and leave to cool, then slice and serve.
So, the Beetroot Brownies are sitting in my kitchen and I’m the only one here who’s going to eat them, don’t feel sorry for me, this is my idea of heaven!