All it takes is 10 minutes in the oven and you’ve got yourself a supreme treat. Paleo red velvet brownies made from beets – as they should be! Indulge in a gluten/grain/dairy free treat!
A dear friend of mine, lovingly known as Aggie ;-), visited once with a batch of Paleo red velvet cupcakes and I ate about 6 of them, whilst my kids devoured the rest. They were so moreish and absolutely delicious (well, this friend is a pretty awesome cook so that’s no surprise). Only thing is that her recipe called for quite a lot of honey and now being on REBOOT, the honey had to go. I couldn’t remember the recipe other than the honey and beets so I decided to take my craving for brownies and the fact that I had beetroot and make something of it. Enter – the red velvet brownie.
This could easily be cupcakes but I wanted brownies. I purposely made them quite dense for this very reason – yet they’re still light? Go figure! I used the inspiration from my Almond meal cupcakes and turned it into this recipe. It is so quick and simple to do that you can easily whip up a batch when someone pops round for tea unexpectedly (and impress the hell out of them too!). I really recommend using almond meal but you can of course use almond flour with a tablespoon of coconut flour instead.
They’re not particularly sweet, which I love, and the earthiness of the beets and cinnamon marry together to give a really decadent hit on your tastebuds. Indeed, if not rebooting, you can use honey/maple syrup and it will up the sweetness quite a bit.
Recipe for Paleo REBOOT Red Velvet Brownies
Yield: one 20cmX20cm square (cut into 9 decent sized brownies)
Prep time: 5 minutes
Baking time: 10 minutes
What you need
1 cup almond meal
1/2 cup raw cacao powder
1 tsp cinnamon
1 tsp baking powder
1 cup finely grated raw beetroot
4 large eggs
1/3 cup date paste
Few drops vanilla extract (or powder)
Pinch of salt
What you need to do
1. Preheat oven to 200°C (fan assisted). Grease and line a square baking dish with baking paper.
2. Add all the ingredients to a mixing bowl and mix well.
4. Remove from oven, and allow to cool.
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