Vegan Beetroot brownies by itslivhuwani 💗
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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)
How to make these Vegan Beetroot Brownies
Make the “egg” first: In a small bowl, combine flax seeds with beetroot water and set aside for 10 minutes.
To prepare beetroot puree, place cubed beets in a food processor and pulse until smooth. Transfer into a large mixing bowl.
Add almond milk, coconut oil, syrup, and flax egg in a mixing bowl. Mix until everything is well blended.
To the wet mixture, add oats, wholemeal self-raising flour, baking powder, bicarbonate soda, salt, cacao nibs, and cocoa powder. Mix until well combined.
Pour the batter into a baking pan and bake for 30-35 minutes in the oven. Once baked, remove from oven and leave to cool for 30-40 minutes.
How to make the topping
In a small bowl, mix coconut oil, syrup, vanilla extract and cocoa powder.
Pour the topping mixture on the brownies after they had cooled down. Cut into equal pieces.