How about a slice of vegan beetroot brownies ? ?or 2?
Here’s the recipe:
3 medium cooked beetroots
30 g flaxseed meal
90 ml beetroot water from cooked beetroot
3 tbsp coconut oil
1/4 almond milk
1 tbsp vanilla extract
100 g Oatmeal
250 g wholemeal self-raising flour
1 tsp baking powder
1/4 tsp bicarbonate soda
1/4 tsp salt
1/4 cup agave syrup
15 g Cacao nibs
50 g Cacao powder
To make fudge topping (optional)
30ml coconut oil melted
1tsp vanilla extract
1tsp corn starch
15g cacao powder
1 tbsp agave or maple syrup (optional)
1. To make the “egg,” combine flax seeds and beetroot water in a small bowl and let aside for 10 minutes.
2. To make beetroot puree, pulse diced beets until smooth in a food processor. Pour the mixture in a large mixing bowl.
3.In a mixing dish, combine almond milk, coconut oil, syrup, and flax egg. Mix everything together until completely smooth.
4.Add the oats, wholemeal self-raising flour, baking powder, bicarbonate soda, salt, cacao nibs, and cocoa powder to the wet mixture. Mix until everything is well blended.
5.Pour the batter onto a baking pan and bake in the oven for 30-35 minutes. Remove brownies from the oven and set aside to cool for 30-40 minutes.
6. Combine coconut oil, syrup, vanilla extract, and cocoa powder in a small bowl.
7. After the brownies have cooled, pour the topping mixture over them. Cut each piece in half.
(Adapted from full recipe on the blog)