Beetroot Brownies

Beetroots are a nutritional powerhouse, especially if you’re active. Full of potassium, magnesium and iron, beetroots are good “bang for buck” with the valuable nutrients they provide. Cacao has four times the natural antioxidants of cocoa so make sure you’re buying the right ingredients. Cacao also provides magnesium which helps with energy and replacing electrolytes. Chilli powder is optional but I love that underlying heat and flavour of chilli in my chocolate treats.

These are the kind of thing that I enjoy with a coffee post ride or perhaps on a road trip to a race. People won’t know they’re free from dairy, gluten and grains.

INGREDIENTS

Wet Ingredients

2 eggs

3 Tbs coconut oil, melted

1 cup coconut milk

1 Tsp vanilla extract

1-1.5 cups grated raw beetroot

Dry ingredients

3/4 cup cacao

1/4 cup tapioca starch

1/2 cup coconut sugar

1 1/4 cup almond meal

1 1/2 tsp baking powder

Pinch salt

Optional – 1/4- 1/2 tsp chilli powder

METHOD

1. Whisk together all of the wet ingredients in a bowl. Set aside.

2. Mix together dry ingredients in a large bowl. Stir through wet ingredients and mix to combine.

3. Place mixture into a greased lamington tin/slice tin.

4. Bake for 20-25 minutes at 180 degrees Celsius.

Please note –

check your brownies from about 20 minutes to ensure they’re cooked. Times may vary.