Baking with vegetables: beetroot brownies
Cook time – 20 min
- Total time
- 60 minutes
- Preparation time
- 40 minutes
- Portions
- 4
Small, round and healthy: beetroot is a real super food. Most people eat it in savoury dishes, but it also tastes great in cakes and makes the dough really moist. Our recipe today for healthy beetroot brownies shows how delicious cakes baked with vegetables can be!
Baking cakes using vegetables initially sounds like it needs some getting used to.
Most of you have certainly tried carrot cake. But other types of vegetables, such as beetroot, are also ideally suited for baking. If some of the ingredients are replaced by pureed or grated vegetables, the cake is not only healthier but also much moister.
You will need the following ingredients for healthy beetroot brownies:
Directions
- Soak the dates for at least half an hour in 100 ml water and then puree in a tall container using a handheld blender (add some more water if necessary).
- Cut the beetroot into cubes and add to the date mousse together with half a banana. Continue to puree until you have a smooth consistency.
- Preheat the oven to 180 °C (top/bottom heat).
- Grind the rolled oats into a flour in a mixer or food processor. Add the beetroot mixture and the rest of the ingredients (except for the chocolate) and combine to form a smooth dough.
- Finely chop the chocolate and stir it in.
- Place the dough on a baking sheet lined with baking paper, smooth it out and bake for 20–25 minutes. Allow to cool completely and cut into squares.
Ingredients
- 150 grammes dried dates
- 200 grammes blanched beetroot
- ½ banana
- 250 grammes finely ground rolled oats
- 3 tablespoons honey or agave syrup
- 1 teaspoon baking powder
- ½ teaspoons baking soda
- 3 tablespoons cocoa powder
- 30 grammes dark chocolate