Beetroot may seem like an unusual ingredient in these brownies but it adds a lovely sweetness to the brownies as well as keeping them really moist. Trust me when I say you definitely can’t taste the beetroot in this brownie!
Serves: 4
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Servings
Serves: 4
Prep time
Cook time
Recipe
Ingredients
- 4 eggs
- 150g coconut palm sugar
- 250g beetroot, boiled, cooled & grated
- Pinch sea salt
- 75g cacao powder
- 300g almond meal
- 1 tsp baking powder
- 100mL olive oil
Method
- Preheat oven to 180°C.
- Add eggs, coconut palm sugar and grated beetroot to mixing bowl and mix together well. Add remaining dry ingredients — pinch of sea salt, cacao powder, almond meal and baking powder — along with olive oil and mix together until all ingredients are combined.
- Pour mixture into greased brownie tin and bake in oven for 20–30 mins or until firm.
- Serve and enjoy.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
