Paleo REBOOT Red Velvet Brownies [Gluten free, Grain free, Dairy free]

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.

 3. Pour batter into lined baking tray and bake for 10 minutes. 

4. Remove from oven, and allow to cool. 

5. Slice and serve. Done!

Top with coconut cream and a sprinkling of raw cacao, add fresh fruit if desired, and enjoy!

Don’t forget to follow my blog and stay up to date by signing up via email, like and follow the Living Spot Facebook page , on Twitter @LivingSpotBlog, or Instagram @Living_Spot_Blog. 

Please note: if you’d like to use and share my recipes or content, go ahead! Please just link back to the original post when you do so though. Photographs cannot be used without my permission. Thanks! 


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s