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 an 8-inch square baking pan or a brownie pan and set it aside.
- In a medium size bowl, whisk together the chickpea, oat, and almond flour along with the coconut sugar, cocoa powder, baking powder, salt, walnuts and chocolate chips. (Be sure to break down any clumps from the almond flour).
- In a blender, add the beets, water, and vanilla. Blend until smooth then scrape out the contents into a large mixing bowl.
- Add the dry ingredients to the wet ingredients and mix until combined. Transfer the batter to the prepared baking pan and smooth out the surface.
- Bake for 45 minutes or until toothpick test comes out clean.
- Allow brownies to cool.
- 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.
Note
- If you prefer walnuts can be used more like a garnish and sprinkled on the top of brownies, then pressed into the batter, rather than mixed in.