You may have noticed on Facebook the other day I shared my tip of throwing some vegetables in to roast when you have the oven on.
It saves energy and you have yummy roast vegetables at the end to eat!
Anyway, I ended up with two and a half roasted beetroots and was pondering what I should make with them.
This fabulous recipe by Lori at What Runs Lori was just the ticket!
Of course, I had to do a little tweaking, Australiafying and thermifying (technical term for converting a recipe to be thermomix friendly).
I am so excited about all the health benefits of this brownie and the fact that it has 1 cup of vegetables and 1 cup of fruit!
Here is my version of Lori’s fabulous recipe.
Beetroot and Strawberry Brownies
Vital Stats: grain free, gluten free, dairy free, nut free, naturally sweetened, vegetarian, antioxidant rich
Okay so this is what you need:
1 cup cooked organic beetroot, chopped roughly (you can roast, steam or boil)
1/2 cup virgin organic coconut oil
3 tablespoons organic coconut milk
4 organic eggs
6 medjool dates (without the pit!)
1 tablespoon Heilala vanilla bean paste
1/2 teaspoon pink himalayan salt
1/2 teaspoon bicarbonate of soda
1/2 cup organic coconut flour
1/2 cup organic raw cacao powder
1 cup chopped strawberries (or any berries)
Okay, so this is how you do it:
Preheat your oven to 180°C. Line a slice tray with a piece of baking paper.
Whack your beetroot, coconut oil, coconut milk, eggs, dates and vanilla into the thermomix.
I don’t worry about melting the coconut oil because it melts into the mix on it’s own (unless it is super cold where you live!)
Blitz on speed 9 for 30 seconds or until all is well combined and no lumps are left.
How beautiful is this colour!!
Now add in the rest of the ingredients and mix on reverse, speed 4 for 10 seconds.
If you want the strawberries to be chunky in the mix, fold them in by hand with a spatula.
Mine ended up smoodged in the mix a bit too much.
Don’t let the mix sit too long. Coconut flour can be temperamental!
Whack the mix into your slice tin and smooth out the top really well.
Chuck it in the oven and bake for 50-60 minutes or until firm.
Cool down well on a wire rack.
For non-thermomix instructions, please refer to Lori’s recipe.
Notes:
You can freeze the brownies in portions if you like.
This recipe is really moist and delicious but not overly sweet. Add a little honey or maple syrup if you need.
Serve it with some double cream or cashew cream and some berry coulis if you want to make delicious dessert.
It is perfect with a cup of Crio Bru for a double choc treat that is all good for you (oh yes I did!).
Do you like brownies?
Get the Heilala Vanilla at my Crio Bru Affiliate Shop.
YUM! definitely going to try this one out. Chocolate 😉
uh yeah! chocolate and vege smuggling!
a friend of mine with a son who has multiple major allergies recommends this one
http://chocolatecoveredkatie.com/2012/09/06/no-flour-black-bean-brownies/
her comment – used more coco and used Coconut Oil and also used maple syrup for the sweetener. Was good!
🙂
p.s cant wait to hug my Thermomix and start cooking all the goodies!
enjoy thermy! you will love!
Thanks Sonia – just made it – perfect timing I did extra beets with a roast last night intending to make beetroot hummus but this worked out a little better for today, used raspberries and chia seeds as egg replacer – looks yum, thinking I might need to do a coconut cream icing for one exceptionally fussy eater though. I have also made the black bean brownie one above that Juliet mentions too and it is great as well, kids loved it. Cook extra beans and freeze them for the next time.
ooooooh awesome timing! so the chia seeds work okay? Yes my boy likes a bit of cream cheese on top for sweet 🙂
Hi Anna, can you please give me the quantities of the chia etc for the egg replacer. I have never done this but would love to try xx
Hi Anna you said you make a coconut cream icing could you tell us how to make it please it sounds good.
Sonia, I don’t have a thermie. I presume I would then need to melt the coconut oil first and then pop it all into a food processor to blitz it up?
Sounds delish by the way….thanks again
yes, then add dry to wet – the link to Lori’s original recipe will have the non-thermy instructions 🙂 🙂
Thanks again Sonia, once we’ve polished off the raw Bounty Bars, these will get a run!
Let me know how you go with the recipes!!
I love your use of technical terms such as ‘whacking’, thermifying and aussiefying (actually that’s mine, but you can use it in your next recipe instructions if you like.
Off to pin this shiz for later x
I am soooo technical in the kitchen!!! 😉
OMG Yum – yep, another on the to-do list for sure! x
I would bring you some, but it’s all gone now 🙂
Seriously awesome and love the hot pink beetroot effect! Once again, you rock 🙂
Isn’t Mother Nature wonderful? The beetroot is a gift!
I love this! So yummy xx
Thanks Zanni 🙂 🙂
what a great recipe! don’t have a thermy but love to hide veggies and fruit in everything …
You can make it without 🙂
Another reason to purchase a thermie. They seem to be everywhere today : )
it’s the universe telling you that you need one Bren!!! xxx
I would never ever have thought of baking with beetroot before, but now I am itching to try it. Beets are my fave veg so combine that with something sweet and its GOT to be awesome 🙂 x
It’s deluxxxxxxxxxxxxxxe!!! I actually have a choc, beetroot and red wine cake somewhere as well!! 😉
This is my first non sweet brownie. Hasn’t been a big hit with the family though. I think next time around I will have to add some sweetness to the mix. Is there a particular sweetener that you would recommend & how much?
Loving the Hazelnut Bliss Balls & Superfood Goji Balls though & look forward to tweaking the brownies a little.
Appreciate your advice. Thank you.
Yes, it is not really sweet so if you are not used to it, then I recommend adding a little natural sweetener – rapadura sugar, honey or maple syrup but not too much 🙂
Any tips for using coconut flour? It tends to absorb every last drop of moisture when I use it. Have tried different brands and still the same problem. Could I use gluten free flour instead? Many thanks
it is just the way it works – don’t let the mixture stand after you make it – bake straight away – but most recipes using it will allow for the sucking up factor!! 😉
Can I use plain flour instead of the coconut flour? Would I need to adjust the recipe. I can’t find coconut flour locally.
Thanks.
You can’t really do a direct swap – you would need to play around with the texture. Coconut flour uses much less than regular flour. You can get it online if you wanted to try it out! Organics on a Budget stock it! 🙂
I made this tonight for my brother and my two kids (2.5 and 4.5), I used a whole banana and a heaped tbsp of flaxseed meal to replace two of the eggs. It looks and smells divine, my kids asked for seconds and there were noises coming out of my brother’s mouth that a sister shouldn’t hear! Haha!
That’s so funny!! Thanks for the tips about tehe egg replacement 🙂
can you leave the strawberries out? thanks
HI Sahara… sure! maybe just add in something else you might like or leave out should be fine too. 🙂
Hi loving your website 🙂 just wondering if you have ever tried to freeze this?
Hi Alissa, yes it freezes really well.