07 Oct, 2024
Beetroot Brownies
Earthy beetroot with sweet potatoes make for a great alternative to a classic brownie whilst adding some much needed fibre to help curve the sugar spikes. Deliciously indulgent whilst not being too sweet, these are the perfect after lunch treat or autumnal picnic pudding.
RecipesMakes 12 brownies.
Ingredients
- 2 small beetroot
- 1 small sweet potato
- ]50ml oat milk
- 50g maple syrup
- 100g coconut sugar
- 100g vegan butter
- 2 eggs (or a chia egg for a vegan alternative)
- Pinch of salt
- 75g gluten free flour (we like Dove's Farm)
- 50g ground almonds
- 50g pure cacao powder
- 1 tsp baking powder
Method
- Wrap the beetroot and sweet potato in foil and roast in the oven for 40-60 minutes until completely cooked throughout. Remove the skins and discard.
- Place the beetroot and sweet potato into a food processor (we use a nutri bullet) along with the oat milk and blitz until smooth.
- Meanwhile whisk the maple syrup, coconut sugar and vegan butter together until smooth. Whisk in the eggs. Add the beetroot and sweet potato mix and combine until smooth. Add in the flour, ground almonds, cacao powder and baking powder and combine well.
- Pour into a 20cm baking tray and for 15-20 minutes at 180 degrees. Cool and cut.
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