Vegan Beetroot Brownies: If you’ve been following my recipes for a while, you’ll know that I am not afraid of throwing a vegetable in a desert. Veggies definitely have their place in the savoury world however they can lend a certain earthy richness to your average loaf, cake or muffin. All hail my beetroot brownies. Their luxurious shade of purple is the perfect representation of their cacao-y richness. I topped mine with blocks of vegan chocolate, but you can add in pretty much anything. These will beat your basic brownies any day.
Not a fan of beets? Why not try my chocolate cherry brownies.
You can find all of these ingredients at Planet Organic. Use my code MORGAN15 to get 15% off your order.
- 4 whole small beetroots, steamed (I steamed mine for about 30 minutes on the stovetop. After that, I ran them under some cold water to remove their skins – USE GLOVES)
- ½ a cup of buckwheat flour
- 1/3 cup of almond flour
- 1 cup of cacao
- 1/3 cup of coconut sugar
- 1 teaspoon of baking powder
- ½ a teaspoon of baking soda
- 1 teaspoon of vanilla
- 2 cups of mylk
- ¼ cup of melted coconut oil
- Optional: vegan chocolate chips for a sweeter brownie
Set your oven to 180ºC and line a brownie tray. In a food processor or Nutribullet, blend your steamed beetroots until they form a fine puree. Add in your coconut oil and vanilla and blend again.
In a large bowl, sieve your dry ingredients. Transfer your beet mixture to your dry ingredients and add in your mylk. Combine your wet and dry ingredients well making sure there are no clumps of cacao. Transfer the mixture to your brownie tin, top with vegan chocolate pieces and bake for 25-30 minutes. Leave to cool and serve with a big dollop of vegan vanilla ice cream.