Recipe: Beetroot Chocolate Brownies – #vegan #glutenfree #gf

Beetroot Chocolate Brownies

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Prep time

30 mins

Cook time

20 mins

Total time

50 mins

Beetroot Chocolate Brownies are another one of my gluten-free dessert recipes. It is rich but packed with flavour. I love cooking with aduki beans because they have a slight sweet taste to them and give texture to these Beetroot Chocolate Brownies.

Author: Edward Daniel

Recipe type: Brownie, Dessert

Cuisine: Vegan, Glutenfree, gf

Serves: 12

Ingredients

200g aduki beans
10g oats
50g cacoa powder
75g coconut nectar blossom (or raw unrefined cane sugar)
1tsp bicarbonate of soda
Pinch of salt
100ml filtered water
100ml oil
1tsp vanilla essence
250g beetroot

Instructions

Soak the aduki beans for a couple of hours.
Place the aduki beans in a pressure cooker for 30 minutes. Switch off heat and set to one side. Drain.
Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
Grind the oats and place with cacoa powder, coconut nectar, bicarbonate of soda and salt in a large mixing bowl.
Stir in the aduki beans into the dry mixture.
Add into the brownie mixture the water, oil and vanilla essence.
Grate the beetroot and toss into the brownie mixture but do not overly stir.
Line a baking tray with oil and baking paper. Bake in the oven for about 20 minutes.
Remove from heat and set to one side until cool.
Top with icing of your choice, if preferred.

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EthiVegan by Edward Daniel

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Love.

Edward x

Edward Daniel | Vegan Chef