Gluten Free, Dairy Free, Grain Free and Vegetarian
Beetroot may seem like an unusual ingredient in these brownies, however they add a lovely sweetness to the brownies as well as keeping them really moist. And trust me when I say you definitely can’t taste the beetroot in this brownie!
What you’ll need:
4 medium eggs
150g coconut palm sugar
250g beetroot boiled cooled and grated on fine setting
a pinch of sea salt
75g cacao powder
300g almond meal
1 teaspoon baking powder
100g coconut oil melted
How to put this all together:
Preheat the oven to 180 degrees.To a mixing bowl add the eggs, coconut palm sugar, cooled and grated beetroot and mix together well. Add the remaining dry ingredients; pinch of sea salt, cacao powder, almond meal and baking powder, along with the melted coconut oil and mix together until all the ingredients are combined. Pour the mixture into a greased brownie tin, bake in the oven for 20-30 minutes or until firm.
Your brownies are now ready to enjoy!
Instead of using a brownie tin you can use a muffin tin instead (as I have in the above picture).
I use coconut palm sugar in this recipe because it has a much lower GI than white table sugar. It is also much higher in nutrients and amino acids.
Please feel free to leave a comment below with any questions or just to let me know how you went making this recipe. I always love hearing your feedback and suggestions.
Happy sprouting, baking and cooking!