Difficulty of recipe preparation: Easy
Preparation time: 1hr 20min
Cooking time: 40
- 1 large beetroot bulb, washed, unpeeled, stems removed
- 2 eggs
- 1/2 cup coconut sugar (or caster sugar, raw sugar etc)
- 2 tsp natural vanilla extract
- 1 425g can red kidney beans, drained (no added salt)
- 1/2 cup cacao (or cocoa powder), sifted
- 1 1/2 tsp baking powder
- 1 tbsp flaxmeal
- 1/4 cup almond meal
- 1/4 cup wholemeal spelt flour, sifted
- 1/4 cup roughly chopped walnuts (or macadamia nuts)
- 3 tsp beetroot pulp
- 1 tbsp almond milk (or other milk dairy, rice etc)
- Preheat oven to 180Cº fan forced, line a 20x20cm tin with baking paper.
- Wrap the beetroot in aluminum foil and bake for about 45 minutes or until a skewer can easily be inserted into the flesh. Once cooked, remove foil and peel the outer skin of the beetroots (wear gloves to avoid stained hands). Chop into rough pieces and blitz in a food processor until pureed. Measure out 1 1/2 cups of puree, set aside in a mixing bowl.
- Wash and dry processor bowl, add red kidney beans and process until smooth. Add the cacao, baking powder, flaxmeal, almond meal and spelt flour to the food processor and process until combined (do not over-mix.)
- In a separate bowl, using an electric beater beat the eggs, coconut sugar and vanilla extract until light and fluffy. Fold the egg mixture into the measured beetroot puree, then, add the bean mixture and walnuts. Stir until well combined.
- Pour mixture into prepared baking tin and bake for 35-40 minutes, the brownies won’t feel solid to the touch, that’s okay! Allow to cool.
- While the brownies are cooling, prepare the icing. Mix together the sugar free icing, milk, and beetroot puree until well combined. Once brownies are completely cooled, spread the icing over the top, this is a thin icing so if you’re after thicker icing, double these ingredients. Cut into squares and enjoy!