- 100 g (3½ oz) oat flour (check label to ensure gluten free)
- 50 g (1¾ oz) ground almonds or almond flour
- 50 g (1¾ oz) cocoa or cacao powder
- 2 tbs LINWOODS Milled Flaxseed
- 1 tsp cinnamon
- 250 g (9 oz) cooked beetroot
- 100 g (3½ oz) honey or maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbs almond milk
- For the Chocolate Topping:
- 2 tbs coconut oil
- 2 tbs smooth almond/cashew butter
- 4 tbs maple syrup
- 4 tbs cocoa or cacao powder
- For the Icing:
- 30 g (1 oz) white chocolate
- 1 tsp coconut oil
- ½-1 tsp beetroot powder
- Freeze-dried raspberries
- Dried rose petals
These gluten-free Beetroot and Chocolate Brownies are packed with good-for-you ingredients. Healthy cake – that’s what we like!
- Pre-heat oven to 180 deg. C., 350 deg. F., Gas Mark 4. Grease and line a 23 x 23 cm (9 x 9 in) baking tin.
- Mix together the oat flour, ground almonds/almond flour, cacao/cocoa powder, flaxseed and cinnamon in a large bowl.
- Place the beetroot, honey/maple syrup, eggs, vanilla and almond milk in a blender and whizz up until smooth.
- Pour the wet mixture into the dry ingredients and mix to combine. Spoon into the tin and smooth out evenly then bake in the pre-heated oven for 25 to 30 minutes until firmed up. Leave to cool in the tin.
- To make the topping, gently heat the coconut oil, nut butter and maple syrup to melt then whisk in the cacao/cocoa powder until smooth. Pour this over the brownies then place in the fridge for at least 2 hours to allow the chocolate to set. Cut into 9 to 12 squares then place on a wire rack.
- To make the icing, gently melt the white chocolate and coconut oil then whisk in the beetroot powder. Drizzle a little over each brownie then leave to set for 30 minutes. Sprinkle with freeze-dried raspberries and rose petals.
If you loved these Beetroot and Chocolate Brownies, we have more beetroot recipes for you to try.