Beet Brownies (Vegan)

Beet Brownies (Vegan) |

Two medium/large roasted beets
1/2-3/4cup raw cocoa powder
1/3 cup + 1 tbs maple syrup Grade B
1/3-1/2 cup coconut sugar
(Add above sweeteners to taste )
One cup gluten-free oat flour
1/3 cup coconut flour
Unsweetened vanilla almond milk to thin out batter (1/4-1/3 cup)
One flax egg (1 tablespoon ground flax mixed with 3 tablespoons water; let sit for five minutes)
1 teaspoon baking powder

Then mix in:
1 cup toasted pecans (brown pecans in the oven at 350° F until golden
1/2 cup Lilly’s chocolate chips (vegan and sweetened with Stevia)

Pour batter into a greased 8 x 8 baking pan. Bake at 350° F for 20 to 25 minutes, or until batter is somewhat firm to touch in center – although this recipe is better underbaked then overbaked. With this recipe, do not wait to take it out until batter no longer sticks to an inserted pick- at that point the brownie will be too dry. You want to take it out when the brownie is still very moist- almost wet.



My best memories have been made in and around the kitchen- celebrating the love one gives to others through food and entertaining. I embrace whole, fresh, and locally-sourced ingredients; and do my best to eschew processed foods, along with refined sugars. I enjoy healthy decadence and I experiment often with raw, vegan, gluten-free and paleo cuisines. While I personally do not believe in labels, and consider myself a "flexitarian", above all I try to stay 100% clean in my ingredients.

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