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Prebiotic beet velvet brownies

You’ve heard of red velvet... but have you heard of Beet Velvet?

They're the perfect combination of chocolatey and earthy with a touch of sweet.

Made with 4.5 plant points, you can still have your brownies and eat them too. Good for the gut and the ideal snack, or after-dinner dessert, for any chocolate lover!

Dessert, Snacks

Overall rating | 2 Ratings

beetroot red velvet brownies
4.5
plant points
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Ingredients

Makes 12-15 brownies

400g cooked beetroot 25ml extra virgin olive oil 3 medjool dates 3 eggs 1 tsp vanilla extract 120g 70% dark chocolate 100g cooked quinoa 100g almond flour ¼ tsp baking soda

Method

Step 1

Preheat the oven to 200C / 400 F and line a rectangle or square baking tin with parchment paper.

Step 2

In a food processor or blender, mix together the beetroot, extra virgin olive oil, dates, eggs, vanilla extract

Step 3

Melt ¾ of the dark chocolate in the microwave for 30s and then pour it into the ingredients in the food processor until the mixture is completely smooth

Step 4

Add the quinoa, almond flour and baking soda and whiz again until the batter starts to thicken. Then transfer the mixture to the lined baking dish

Step 5

Crush the remaining dark chocolate into smaller chunks, and sprinkle over the mixture in the dish

Step 6

Bake for 25-30 minutes until a knife comes out clean. Let them cool completely before removing them from the tray and slicing them into squares

Overall rating

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4 comments

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April 4, 2021 @ 5:14 pm

So glad you liked them!

Susan

April 4, 2021 @ 10:46 am

These were delicious! A keeper recipe.

[email protected]

March 3, 2021 @ 10:39 am

You can use regular flour or oat flour to keep it nut-free :)

Adele

February 2, 2021 @ 8:05 pm

What is a good substitute for the almond flour, for a nut free family?