Inspired by recipe Vegan Beet Brownies by Ashley Madden from Rise Shine Cook. This is my adapted version. These brownies are moist and delicious! No one would ever know they are made with beets.
Yield: 18 pieces
Ingredients
- 8-10 oz (230-300 g) cooked beets, about 2 medium sized beets
- 1 cup (120 g) chickpea flour
- ¾ cup (75 g) oat flour
- ¾ cup (75 g) almond flour
- 1 cup (scant cup, 130 g) coconut sugar
- ½ cup (44 g) cocoa powder, can substitute with carob powder
- 3 tsp (9 g) baking powder
- ½ tsp salt
- 1 tsp vanilla
- ¾ cup (175 ml) water
- ½ cup (88 g) chocolate chips, optional
- ¼ cup (25 g) chopped walnuts, optional
Instructions
- Preheat the oven to 350ºF. Prepare and set aside an 8-inch square baking pan or a brownie pan like this one.
- In a medium size bowl, whisk together the chickpea, oat, and almond flour. Be sure to break down any clumps from the almond flour.
- Add the coconut sugar, cocoa powder, baking powder, and salt. Mix well to distribute.
- Add to a blender, the beets, water, and vanilla. Blend until smooth then empty the contents to a large mixing bowl.
- To the wet ingredients, add the dry ingredients, walnuts and chocolate chips then mix these together until combined. Transfer the batter to prepared baking/brownie pan and smooth out the surface.
- Bake for 45 minutes or until toothpick test comes out clean.
- Allow brownies to cool before cutting.
- If desired these brownies can be frosted with Everyday Creamy Frosting.
- Keep brownies in an airtight container up to 3 days or put in freezer.