I wanted to do some baking to take into work, this is a particularly fun task when it happens to be the office I work in because there are several different dietary requirements. For me, this is a great challenge and I decided to concoct a recipe for beetroot brownies that would cover all these dietary needs; the result being vegan, gluten free, stevia, beetroot brownies. I had a lot of fun browsing other recipes, attempting to come up with something. I was quite pleased with the results as they made for rich, gooey brownies. I think I would opt for less stevia next time and possibly add some baking powder to give them some oomph. The oomph wasn’t needed exactly, they were lovely and gooey but I would like to see how they’d turn out with a tsp or 2 of baking powder, so I’ll make that ingredient optional. Let me know how they work out if you try it!
- 500 g of beetroot, I tend to buy the precooked vacuum packed beetroot because it is easier to find but raw beetroot is fine too
- 100 g of coconut oil
- ~200-250 g of vegan (dairy free) chocolate ( where I live vegan chocolate bars tend to come in 85 g portions so I buy 3)
- 1 tsp of vanilla extract or hazelnut flavouring (less if using particular strong flavouring, the hazelnut flavouring I use needs only a few drops)
- 200 g of tofu, chopped into chunks
- 50 g of coconut flour
- 25 g of cocoa powder (pure cocoa, check the label to ensure it is suitable for vegans, don’t use hot chocolate powder)
- 50 g of plain gluten free flour
- 1- 1.25 cups of stevia, depending on how sweet you want them (Canderel stevia, if using Truvia stevia then about 1/3 of a cup)
- Chopped hazelnuts to top (optional)
- 1 tsp of baking powder (optional)
- Preheat the oven to 180°C and line a brownie tin.
- Chop (or peel and chop if using raw) the beetroot and place in a glass bowl with a little water. Clingfilm the bowl and microwave on full power for 5 minutes (12 minutes if using raw beetroot).
- Add the hot beetroot to a blender, along with the coconut oil, chocolate and flavouring. Blitz until you have a thick and smooth mixture. The heat of the beetroot will melt the coconut oil and chocolate. Alternatively, I discovered leaving the chocolate in a hot car all day will also do the trick.
- Add the tofu to the blender mixture and blitz until smooth.
- Scrap the chocolate mixture into a mixing bowl and fold in the flours, cocoa powder, stevia and baking powder, if using.
- Once well combined, pour the mixture into the brownie tin, top with chopped hazelnuts and bake for 25-30 minutes.
- Once cooked, remove from the oven and allow to cool completely, before slicing into squares.