Gluten Free Red Velvet Brownies
I’ve have always been a sucker for red velvet cupcakes and brownies so I thought, why not combine the two and the result was these gooey delicious Gluten Free Red Velvet Brownies.
Ingredients
- 150g cooked beetroot (see below)
- 3/4 cup (70g) almond meal
- 2 tbs melted coconut oil
- 1/3 cup (30g) raw cacao powder
- 1/3 cup (110g) maple syrup or sweetener of choice
- 1 tsp vanilla extract
- 1 tsp baking powder
- 2 eggs
- 1/2 cup (125g) cashew or almond butter
Beetroot- I used Love Beets as these are cooked with no added salt, sugar or anything else and vacuum packed. If you don’t have access to these simply peel and dice some beetroot, wrap in in alfoil and bake in the oven for about 40 mins on 180 degrees. Allow to cool before using.
Directions
- Preheat oven to 160 degrees and line and square 7 inch tin with baking paper
- Add beetroot to your Thermomix, food processor or blender and whizz until smooth (TM Speed 5, 5 seconds)
- Add the rest of the ingredients and whizz until just combined (TM Speed 4, 10 seconds)
- Pour mixture into the pan
- Place in the oven and bake for 30 minutes or until the edges have set but the centre is still a little fudgey
- Allow to cool for 5 minutes before removing from the pan and cutting into squares