shhh . . . we won’t tell . . .
Have a choosy eater on your hands? Surprise even the pickiest of palates with this tasty treat! By stealthily mixing in some extra vegetable-based goodness, you can rest easy knowing that your kids are at least getting some of the good stuff. It’s okay to be sneaky sometimes—Go team veggies!
Beets are naturally sweet and vibrantly colourful. Sneaking them into baked goods, especially chocolate ones, is a fantastic way to not only get a gorgeous reddish hue without food colouring but is also a great way to take advantage of that natural sweetness (hello, less sugar!). Ground almonds are the base here, lending these brownies a fabulous cheesecake-like texture. And like cheesecake, you’ll want to keep these in the fridge to keep the texture and taste at their best.
Nutritionally, a square piece of this snack packs a powerful punch. Beets are one of those plants with “brain-booster” status. Research has shown that the nutrients in antioxidant-rich beets increase blood flow to the brain, supporting focus and concentration. Another energy-enhancing ingredient in this recipe is the ground almonds, which serve as a high protein replacement for grain flour. Proteins are made up of valuable neurotransmitter-building amino acids (think serotonin and dopamine) that help with improving mood and sustaining energy. The good fats in the nuts and the coconut oil also assist in steadying blood sugar and supporting balanced brain health.
Ingredients
- 1 c cooked, pureed beets
- 125 g dark chocolate
- 4 Tbsp coconut oil
- 1 c almond flour (or other groundnut or pumpkin seed flour)
- 1 tsp baking powder
- ¼ tsp sea salt
- 1 Tbsp cocoa powder (plus 1 Tbsp for dusting)
- 6 Tbsp honey
- 4 eggs
- 1 tsp vanilla
Instructions
- Preheat oven to 375°F.
- Wash unpeeled beets, then boil or steam them whole for 30 minutes or until tender.
- Leave to cool while prepping other ingredients. Once cool enough to handle, remove the skins and puree in a food processor.
- Melt chocolate and coconut oil together in a small pot on low heat or in a double boiler.
- Mix dry ingredients and set aside.
- Mix wet ingredients in a mixer or by hand; add chocolate/coconut oil combination and blend well.
- Add dry to wet ingredients and blend to combine evenly.
- Pour into a greased 9-inch (22 cm) square cake tin (for squares) or springform tin (for cake wedges). Bake for 35–40 minutes.
- Allow to cool completely before slicing.
Keep refrigerated until ready to enjoy.
You May Also Like: Gluten-Free Keto Pumpkin Pie Bars, Gluten-Free Bread that Doesn't Disappoint, Gluten-Free Tabbouleh with Amaranth.
