Livhuwani is a recipe creator & food blogger with a passion for encouraging people to eat more plants and championing indigenous African ingredients. In this article, Livhuwani shares a recipe for Vegan Beetroot Brownies.
Table of Contents
Get ready to embark on a delightful culinary adventure with these Vegan Beetroot Brownies! These luscious treats are a celebration of wholesome, plant-based ingredients that come together to create a dessert like no other. If you’re looking for a delicious way to incorporate more plant-based goodness into your life, these brownies are the perfect choice.
Whether you’re a vegan or just curious about plant-based baking, these Vegan Beetroot Brownies are sure to win your heart and taste buds. So, let’s dive into the kitchen and create a dessert that’s not only delicious but also a testament to conscious cooking!
Ingredients You’ll Need For this Vegan Brownies
- Beetroots
- Flaxseed meal
- Beetroot water
- Coconut oil
- Almond milk
- Vanilla extract
- Cornstarch
- Oatmeal
- Wholemeal self-raising flour
- Baking powder
- Bicarbonate soda
- Salt
- Agave syrup
- Cacao nibs
- Cacao powder
To make fudge topping (optional)
- Coconut oil
- Vanilla extract
- Corn starch
- Cacao powder
- Agave or maple syrup (optional)
How to Make these Vegan Brownies
Step 1: Building the Base – Flax ‘Egg’ and Beetroot Puree
- Make the “egg” first: In a small bowl, combine flax seeds with beetroot water and set aside for 10 minutes.
- To prepare beetroot puree, place cubed beets in a food processor and pulse until smooth. Transfer into a large mixing bowl.
- Add almond milk, coconut oil, syrup, and flax egg in a mixing bowl. Mix until everything is well blended.
Step 2: Incorporating Dry Ingredients, Baking, and Cooling
- To the wet mixture, add oats, wholemeal self-raising flour, baking powder, bicarbonate soda, salt, cacao nibs, and cocoa powder. Mix until well combined.
- Pour the batter into a baking pan and bake for 30-35 minutes in the oven. Once baked, remove from oven and leave to cool for 30-40 minutes.
Vegan Beetroot brownies – Recipe Card
Vegan Beetroot brownies
Ingredients
- 3 medium cooked beetroots
- 30 g flaxseed meal
- 90 ml beetroot water from cooked beetroot
- 3 tbsp coconut oil
- 1/4 almond milk
- 1 tbsp vanilla extract
- 1/4 cornstarch
- 100 g Oatmeal
- 250 g wholemeal self-raising flour
- 1 tsp baking powder
- 1/4 tsp bicarbonate soda
- 1/4 tsp salt
- 1/4 cup agave syrup
- 15 g Cacao nibs
- 50 g Cacao powder
To make fudge topping (optional)
- 30 ml coconut oil melted
- 1 tsp vanilla extract
- 1 tsp corn starch
- 15 g cacao powder
- 1 tbsp agave or maple syrup optional
Equipment
Instructions
- Make the “egg” first: In a small bowl, combine flax seeds with beetroot water and set aside for 10 minutes.
- To prepare beetroot puree, place cubed beets in a food processor and pulse until smooth. Transfer into a large mixing bowl.
- Add almond milk, coconut oil, syrup, and flax egg in a mixing bowl. Mix until everything is well blended.
- To the wet mixture, add oats, wholemeal self-raising flour, baking powder, bicarbonate soda, salt, cacao nibs, and cocoa powder. Mix until well combined.
- Pour the batter into a baking pan and bake for 30-35 minutes in the oven. Once baked, remove from oven and leave to cool for 30-40 minutes.
How to make the topping
- In a small bowl, mix coconut oil, syrup, vanilla extract and cocoa powder.
- Pour the topping mixture on the brownies after they had cooled down. Cut into equal pieces.
- Enjoy!
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If you enjoyed these Vegan Beetroot Brownies, you might also like this Vegan Teff Porridge recipe from the same author. Click here to get the recipe.
Recipe & Photography by Livhuwani Tshikhudo.
Connect with Livhuwani on instagram (@ itslivhuwani) and find more delicious recipes on livhuwani.com.
