Heart “beet” brownies

This super “clean” recipe is shared with us from Lorna Jane’s cooking dream team from “Move Nourish Believe“. This recipe is sugar free, dairy free, gluten free and all round one of the most cleanest, greenest bakes you’re ever going to come across. Even though its super virtuous, the almond meal and beet imparts a super sinful fudgy denseness, enough to fool you into thinking its a little bit naughty!!

Heart "beat" brownies

  • Prep time: 40 minutes
  • Cook time: 25 minutes

Yields: 16 pieces

  • 500g whole raw beetroots (approx. 4 large beetroots)
  • 3 eggs
  • ½ cup rapadura (or panela) sugar
  • 2 tsp vanilla extract
  • ¾ cup (75g) raw cacao
  • 1 tsp gluten free baking powder
  • ½ cup (35g) almond meal
  • 50g (1 ½ oz) walnuts, chopped
  • 100mL (3 fl oz) melted coconut oil
  • Icing:
  • 60ml (2fl oz) melted coconut oil
  • 2 tbsp beetroot juice (made from raw beetroot above)
  • A handful of fresh rose petals (pesticide free) to garnish

Preheat oven to 180C / 350F. Bring the beetroots to the boil in a pan of salted water for 15 – 20 minutes until tender. Drain and leave beetroot to cool. Peel the outer skin of the beetroots (wear gloves if you want to avoid pink stained hands). Chop into cubes and blitz in a food processor to a paste. Squeeze the paste through a sieve and collect 2 tbsp of your beetroot juice to set aside for the icing (you may have to add 1tbsp water to do this). Keep the paste in a bowl.

With an electric beater, beat the eggs, rapadura sugar, coconut oil and vanilla extract in a mixing bowl until light and fluffy. Fold in the cacao, baking powder, almond meal and walnuts. Pour into 20 x 20xm (8in) baking tins and bake for 25 mins. The brownies should be still slightly gooey in the middle. Allow to cool.

Make the icing. Mix the melted coconut oil and beetroot juice together. Roughly drizzle onto the brownies. Sprinkle with rose petals.

heart beat brownies2

2 Comments

  • Amy says:

    Where/when does the 100ml of coconut oil get put into the recipe? There’s instructions for the 60ml into the icing, but not for the 100ml into the batter?

    • . says:

      Hi Amy, thanks for your comment. I’ve amended the instructions now. You should add the coconut oil to the eggs, vanilla and sugar. If you go to point 2, it is now updated. The additional 60 mls is added to the icing. Thanks very much for bringing this to our attention. Best wishes.

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