Beetroot brownie? Can a cake be made with vegetables? Yes! The first vegetable-based cake I tried, was, of course, a carrot cake. Since then, I continue my journey through the vegetable-based desserts. You can enjoy guilt-free, weight loss and healthy diet friendly desserts and tell yourself – I am having my daily veggie portion! Can it get better? Try this beetroot brownie, it’s amazing. Also have a look at my zucchini, pumpkin and avocado desserts.
Tip: use fresh beets, as basement long time kept veggies can get smelly. So first, smell the beets before cooking.
200 g beetroots, baked or cooked
100 g black chocolate, 70-90% cocoa
2 teaspoons quality cocoa powder
3 free range eggs
150 g butter
120 g oat flour (or mix half on half with brown rice or teff flour)
50 g coconut sugar (or 25 g coconut sugar and 10 drops of stevia)
A pinch of sea salt
1 teaspoon soda and teaspoon apple cider vinegar
1 teaspoon vanilla extract
Prepare beetroots. It is the best to bake them in the oven for about an hour – beets will not lose their color, taste and natural sweetness. Alternatively, you can boil them. Cool, peel and grate finely.
Preheat the oven to 180°C. Prepare the tin (grease it or put the parchment paper).
Melt butter and chocolate.
Separate whites from yolks.
Whisk the egg yolks and sugar/ stevia together in a large bowl until combined then add the melted chocolate and butter, mix well. Mix soda and vinegar, then add to the yolk – butter mix. Add vanilla extract.
In other bowl mix flour and cocoa powder.
Combine flour with the yolk – butter mix, gently fold in with a large metal spoon or spatula. Fold in the grated beetroot – be careful not to over-mix.
Whisk the egg whites in a separate bowl with the pinch of salt until they are foamy, then fold into the beetroot mixture until just combined, using spoon or spatula.
Pour the mix into the prepared tin. Add pitted cherries.
Bake for 30-35 minutes.