Fudgy Beet Gluten Free Brownies
These fudgy gluten free brownies and not only chocolatey, easy, and delicious, but are loaded with a secret healthy ingredient: beets! Healthy, simple to make, and perfect healthy treat to feed your sweet tooth. And they are vegan too boot!
Servings: 16 small brownies
- 2 tbsp flax meal
- 5 tbsp water
- 4 ounces beets (about 1/2 cup pureed) cooked and peeled. I suggest roasted beet, as it holds color best in my experience. If the color is not important to you, than use whatever cooking method you like
- 1/2 cup unsweetened applesauce or you can sup mashed ripe banana
- 1/4 cup maple syrup or honey
- 1/4 cup almond or coconut milk
- 1/4 cup coconut sugar or granulated sweetener of choice
- 1/4 cup coconut or avocado oil
- 1 1/2 cup gluten free oat flour See below for how to make your own, if needed
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1/3 cup unsweetened cocoa powder not Dutch processed or cacao
- 1 tsp vanilla extract
- 1/3 cup chocolate chips or chocolate chunks plus extra for sprinkling on top. Optional. Also, make sure they are dairy-free if that is important
Preheat oven to 350 ℉ and line a 9x9 pan with parchment paper. Or grease it well with additional oil. Set aside.
Mix the flax meal and water together in a small bowl. Set aside for at least 5 minutes to "gel"
In a food processor or high-speed blend, combine cooked beets, vanilla, maple syrup, milk, applesauce and oil. Blend until the beets are completely pureed and the mixture has an even and smooth consistency.
Add flax/water mixture and remaining ingredients (except the chocolate chips) into the blender/food processor and blend until mixture is smooth. Scrape down side of bowl and reblend if needed.
Stir in chocolate chips.
Pour batter into prepared pan. Sprinkle additional chocolate chips on top if desired.
Bake for 30-35 minutes or until the top of brownies is set and dry to the touch.
Let cool completely before slicing. I like to let mine chill in the fridge for a bit.
Slice and enjoy. Store leftovers in fridge for 4 days.
To make your own oat flour:
- start by pouring rolled oats in a blender. If you have a smaller blender, do less and work in batches.
If you prefer to buy pre-made oat flour, you can easily find it at many grocery stores, natural food markets or online.
- Pulse until a coarse flour texture forms. This will happen pretty quickly, though you may need to take a spoon a stir the flour up between blending to make sure the oat flour has a consistent texture.
- Use in a recipe right away or store in an air-tight container for future recipes!
Serving: 1brownie | Calories: 132kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 161mg | Potassium: 116mg | Fiber: 2g | Sugar: 8g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg