Oh my, these brownies could be even better than the sweet potato brownies I made last month! They are so gooey, rich and sweet with a sort of earthy undertone from the beetroot, plus they are the most beautiful, deep purple colour. I think I am in love!
I decided to follow the basic idea of the sweet potato brownies, but vary the ingredients slightly to see how it came out. They are very moreish and if you like beetroot you will certainly love these! Again, as with the sweet potato brownies very important to allow them to cool completely before cutting. I cooled them for a couple of hours and then stuck in them in the fridge for another hour or so before cutting. This, especially for me, took a lot of patience!
I am really loving the challenge of trying to cook with vegetables more. Whether it’s spiralizing them into dishes as a replacement to starchy carbs like pasta, or baking them into puddings. It’s so rewarding knowing I have created a delicious treat which is packed full of goodness.
Benefits of beetroot
So why use beetroot, other than it’s beautiful colour? Beetroot is packed full of potassium, magnesium and iron – as well as a whole host of vitamins. It’s rich in antioxidants, had a good dose of protein, and research says beetroot can help reduce blood pressure – see link here.
Also according to lovebeetroot.co.uk, this mighty vegetable contains a mineral called silica, which helps the body utilise calcium and reduce the risk of osteoporosis. This is especially important if you have coeliac disease, as coeliac can increase the risk of developing osteoporosis.
There are many other health benefits of beetroot (see link above) but with it’s sweet taste and striking looks, it was the perfect candidate for this brownie. Plus it’s gluten free, dairy free and egg free, so can be enjoyed by everyone! I cut this into eight pieces, and per slice the macros were: 200 calories, 26g carbohydrates, 5g fibre, 13g sugar, 6g protein.
Beetroot and chocolate brownies
Make eight brownies
3 large, raw organic beetroot
14 organic medjool dates
100g gluten free oats
80g ground almonds
4 tbsp clear honey
4 tbsp Green & Blacks organic cocoa powder
4 squares Lindt 85% dark chocolate
- Put on a pair of rubber gloves – to avoid staining your hands purple – top and tail the beetroot, peel it and cut into chunks.
- Place the beetroot in a steamer for 20 minutes. In the meantime, preheat the oven to 180’C.
- Add the oats to a food processor and blend until a rough, flour-like consistency. Remove and add to a large mixing bowl with the ground almonds, honey and cocoa powder.
- Once the beetroot is cooked (should be able to get a fork through it relatively easily) add it to the food processor with the pitted dates. Blend up into a purple, gooey, sweet mixture.
- Add the beetroot and date blend to the mixing bowl and combine all of the ingredients well.
- Pour into a lined baking dish, and break up the dark chocolate into chunks on top. Bake for 30 minutes.
- Remove from the oven, and leave to cool for approximately an hour. Remove from the tin and place in the fridge for a further hour (at least) until completely cool. Cut into eight piece and enjoy – can be eaten warmed up or frozen as well!
I think I may have become a bit addicted to turning vegetables into brownies, watch this space….