Calling all beetroot lovers!
I am huge fan of UK plant-based food pioneer Ella Mills (nee Woodward, AKA Delicously Ella). I love her Beetroot Chocolate cake, but it suits my physiology better to include more veggies and lower carbs and sugar. I include my version as an homage to her original.
My recipe has A LOT of beetroot, uses erythritol (my absolute favourite sweetener – here’s why) for a low-carb sweet hit and mix of coconut flour and ground almonds along with the gluten-free plain (all-purpose) flour to further reduce the proportion of carbs. The result is gooey and delicious, particularly when paired with unsweetened coconut yoghurt…
- 500g raw beetroot, topped and tailed, skin-on
- 100g Erythritol or erythritol-based sweetener
- 3 tbsp carob powder
- 3 tbsp cacao powder
- 200g apple puree
- 50g coconut oil, melted
- 3 chia eggs [3 tbsp chia seed + 0.5 cup water]
- 2 tsp Vanilla extract
- 1/2 cup coconut flour
- 1 cup ground almonds
- 3/4 cup Doves Farm gluten free plain flour [or any GF all-purpose flour]
- Topping: 1 tbsp sunflower seeds, 1 tbsp sesame seeds, 1 tbsp cacao nibs, 1 tbsp vegan chocolate chips – but just choose what you like.
- Place beetroots in a steamer and steam for around an hour. After this time, they should be cooked through (test with skewer or sharp knife) and can be skinned easily. I use rubber gloves for this job…
- Oven on at 180C.
- Place coconut oil in a heat-proof bowl and place in oven. It will melt as the oven heats up.
- Line a large loaf tin with parchment paper. I use a 4″x11.5″ (10x12cm) loaf tin, but two 8″ (20cm) round tins will also work. Most important is to make sure the mixture is no thicker than around 2″ (5cm) thick or it will not cook through properly. This isnt ‘a problem’ health-wise as the mixture is basically just a bunch of plants mixed together so can be eaten raw (should you want to…!), but you might prefer a more conventionally cooked texture.
- In a food processor, place cooked beets chopped into chunks, erythritol, carob, cacao, chia eggs, vanilla and apple puree. Pulse then run continuously for several seconds until beet is chopped into small pieces and a coarse batter forms.
- With motor running, pour in the coconut oil. It helps to have the mix moving to ensure the coconut oil distributes evenly and doesnt solidify.
- Add in flours and process until flours are well incorporated, scraping down the sides between runs.
- Pour batter into lined tin and bake for 50-60 minutes
- NOTE There is no egg and very little carbohydrate in this recipe that will help the mixture to ‘set’ like normal brownie. Even when cooked, the brownie will be very moist
- Serve with blueberries, coconut yoghurt and a sprinkling of chia and shelled hemp seeds