Vegan Beetroot brownies
My new favourite brownie recipe!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 8 1x
- Category: Cakes
- Method: easy
Ingredients
Scale
- about 250g cooked and peeled beetroot ( cook it yourself ? )
- 150g juicy dates
- 110 ml filtered water
- 110g oat flour
- 100 g rice flour
- 1–2tbsp white almond butter
- 20–30 ml rice milk or any plant-based milk
- a bit of vanilla
- 1 tsp egg replacement ( optional )
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 tbsp good quality cocoa powder
- 1 tbsp *carob powder
- tiny bit of salt
Instructions
Pre-heat your oven to 180°C. Line a small baking tin ( 20×20 cm) or you can also use a round tin.
Mix your dates and water in a food processor. Add the cooked beetroot and process until smooth. Mix your dry ingredients in a bigger bowl and add your date-water sauce. Add the vanilla as well. Stir everything together.
Pour your mixture into your cake tin.
Bake it for 20 about minutes. Don’t bake it for too long.
Let it cool and serve with date chocolate sauce or without. ❤️?
You can find the date chocolate sauce here.
Notes
*you can also just use more cocoa powder
Find it online: https://www.yolcsita.com/2018/12/11/vegan-beetroot-brownies/