Fudgy Paleo Beetroot Brownies

• Vegan
• Gluten free

• Produce

  • 4 Beets, small
  • 3/4 cup Cacao powder, raw

• Canned Goods

  • 1 1/4 cup Coconut milk, full-fat

• Baking & Spices

  • 1 1/4 cups Almond meal
  • 1 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/4 tsp Cinnamon, ground
  • 3/4 cup Coconut sugar
  • 2 tbsp Flax seed meal
  • 1/2 tsp Kosher salt
  • 1/4 cup Tapioca starch
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Liquids

  • 6 tbsp Water

Found on theroastedroot.net

Description

Ingredients

• 2 tablespoons flax seed meal
• 6 tablespoons water
• 4 small beets, roasted and chopped (about 1-¼ cup pureed)
• 3 tablespoons coconut oil
• 1-1/4 cup full fat coconut milk
• 1 tablespoon vanilla extract
• ¾ cup raw cacao powder
• ¼ cup tapioca starch*
• 3/4 cup coconut sugar
• 1-¼ cups almond meal
• 1-½ teaspoons baking powder
• ¼ teaspoon baking soda
• 1/2 teaspoon kosher salt
• ¼ teaspoon ground cinnamon

Directions

• Preheat the oven to 375 degrees F, and lightly oil an 8” x 8” baking dish.
• In a small bowl, stir together the water and flax meal (this process makes two vegan flax “eggs”). Allow it to sit and thicken for about 10 minutes, stirring occasionally.
• Add the chopped roasted beets to a blender. Blend for a few seconds to chop/puree the beets.
• Add the flax mixture (“eggs”) and the remaining ingredients to the blender. Blend very well until completely smooth.
• Pour the brownie batter into the prepared baking dish and smooth it evenly. Place on the center wrack of the oven and bake for 45 to 55 minutes.
• Allow brownies to cool 30 minutes before slicing into them. Store in the refrigerator or freezer.