Vegan Beetroot brownies
Try these Vegan Beetroot Brownies: A plant-based delight! Featuring cooked beetroots, flaxseed, and natural ingredients. Optional fudge topping for extra indulgence. Satisfy your sweet tooth, guilt-free!
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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
- Food processor
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!
Tried this recipe?Let us know how it was!