Beetroot Brownies

The Vegetable:
Beetroot. Recognized by many for the root portion of the vegetable, it is yet another plant which is actually entirely edible, from leaves to root. In fact, once upon a time beet greens were grown as the primary focus, and the root used mostly for medicinal purposes and dye.  Most beetroot are the well known gorgeous deep red hues, but they can also be found in gold, red-and-white candy stripes, and a white. As beetroot have the highest amount of naturally occurring sugars of any vegetable they are actually wonderful in sweet or savoury dishes.

If you’re at a loss for what to do with all that beetroot, you’re not alone. I’ve been asked by so many folks how to use this beautiful vegetable, and I have a LOT of ideas; they’re super versatile, nutrient dense, and really fun to play with. I’ll share plenty of other beetroot focused recipes over time, but this week we’re moving house and I needed to whip up a healthy treat as a thank you to the helping hands.
Most of the human population is motivated by chocolate, and the beetroot offers depth and moisture without compromising on taste, so a big batch of wholefood chocolate beetroot brownies is just what the movers ordered.
Beetroot Brownies by Elena Keir of Naked Cakes & Wholefoods
Ingredients:
- 2 large beetroot 
- 90ml milk (I used oat as it’s my go-to, you can use whatever milk is sitting in your fridge
- 3 eggs or flax ‘eggs’ 90ml melted coconut oil, or butter 
- 100g coconut sugar (or substitute regular sugar if that’s what you have on hand)
 -1 teaspoon salt
- 2 teaspoon baking soda
- 70g cocoa/cacao powder 
- 300g flour
- 90g chocolate chips/chopped chunks


Method:
Roast or boil beetroot until tender. Use a food processor or blender tool to purée the beetroot and milk. 
Set oven to 190• and grease a 23 x 23 cm baking dish.In a large bowl mix eggs/‘eggs’, melted coconut oil, and the beetroot and milk purée. In another bowl mix flour, cacao, salt, baking soda and sugar. Gently combine wet and dry ingredients, plus the chocolate chips. Using a spatula, empty the brownie mix into the prepared baking dish and bake for 20 minutes, or until a skewer comes out clean.
 Allow to cool before cutting. Once cooled I topped mine with a homemade wholefood version of white chocolate (cocoa butter, coconut oil, touch of honey) mixed with a touch of beetroot juice for a magenta drizzle. You could top yours with something similar, or extra melted chocolate, an avocado frosting, or best yet just enjoy as is! 

Tidbits:
-For gluten-free brownies use your favourite GF flour mix. If gluten isn’t an issue for you you can use plain, wholemeal, spelt or even rye.
 -Flax ‘eggs’ are simple, and mimic the consistency and texture of eggs in baked goods: 1 Tablespoon ground linseed/flaxseed mixed with 2.5 Tablespoon warm water equates to one chickens egg.
 -Brownies will keep in the fridge for a week, frozen for a couple months. Mine disappeared as I tried to snap a photo, so I don’t think yours will last long enough to spoil.

This amazing recipe was created by Elena Keir of Naked Cakes & Wholefoods, go check out her delicious products!!