These mouthwatering red velvet beet brownies will have you begging for more. This recipe combines the dessert and vegetables so that you can feel good about eating it. Hidden veggies in dessert is the new thing to keep you eating right and to get your kids to eat their vegetables.
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Ingredients
- 1 cup red beet peeled and chopped
- 1 cup white beans aka cannellini beans (rinsed and drained if from a can)
- 1/2 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil melted
- 1 tablespoon flax egg 1flax meal + 3 tablespoons warm water mixed together & let stand for 5 minutes
- 1/2 cup rolled oats ground into a flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 tablespoons cacao powder
- 1/3 cup dark chocolate chip
- 1/4 cup raspberries
Ingredients
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Instructions
- Preheat oven to 350° F and line an 8×8 baking dish with parchment paper.
- Steam chopped red beet until fork tender, about 6-8 minutes.
- In a high-speed blender or powerful food processor add steamed beets, beans, maple syrup, vanilla extract, flax egg, and coconut oil. Blend until smooth and no beet or bean clumps remain. Add in the remainder of the dry ingredients: oat flour, baking soda, sea salt, and cacao powder. Blend about 30 seconds, or until mixture is smooth and incorporated.
- Fold chocolate chips into brownie batter. Pour brownie batter into lined baking tray and dot with fresh raspberries.
- Bake 20-25 minutes, or until a toothpick inserted into the center of brownies comes out clean.
- Cut, eat, & enjoy!
Recipe Notes