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Beetroot Brownies Recipes

written by Danielle Minnebo

gluten-free Recipes dessert eatwell

Try our delicious, gluten-free Beetroot Brownies Recipe

Credit: Danielle Minnebo

Beetroot may seem like an unusual ingredient in these brownies but it adds a lovely sweetness to the brownies as well as keeping them really moist. Trust me when I say you definitely can’t taste the beetroot in this brownie!

Serves: 4

Ingredients

Method

  • 4 eggs
  • 150g coconut palm sugar
  • 250g beetroot, boiled, cooled & grated
  • Pinch sea salt
  • 75g cacao powder
  • 300g almond meal
  • 1 tsp baking powder
  • 100mL olive oil
  1. Preheat oven to 180°C.
  2. Add eggs, coconut palm sugar and grated beetroot to mixing bowl and mix together well. Add remaining dry ingredients — pinch of sea salt, cacao powder, almond meal and baking powder — along with olive oil and mix together until all ingredients are combined.
  3. Pour mixture into greased brownie tin and bake in oven for 20–30 mins or until firm.
  4. Serve and enjoy.




  

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.

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