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Gluten-Free Beetroot Brownies: Indulge Without Guilt!

Gluten‑Free Beetroot Brownies
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Delicious and fudgy brownies made with beetroot, perfect for a gluten-free treat.

Ingredients

Scale
  • 1 cup cooked and pureed beetroot
  • 1/2 cup almond flour
  • 1/2 cup cocoa powder
  • 1/2 cup honey or maple syrup
  • 1/4 cup coconut oil, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a baking pan.
  2. In a large bowl, mix the pureed beetroot, honey (or maple syrup), melted coconut oil, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour the batter into the prepared baking pan and spread evenly.
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Let cool before cutting into squares and serving.

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • These brownies can be frozen for up to 2 months.
  • For a richer flavor, add chocolate chips to the batter.

Nutrition

Find it online: https://takerecipes.com/gluten-free-beetroot-brownies-recipe/