Red Velvet brownies with beets and green banana flour. A healthy, low calorie brownie you can feel good about. Prebiotic, gluten free, dairy free option, vegan option.
2eggsroom temperature (or try flax egg or vegan liquid egg replacer)
1tspvanilla extract
1/2tspalmond extract
1/3cupmaple syrup
1/8cupcoconut oil melted
1/4cupunsweetened cocoa powder
3/4cupgreen banana flour
1tspbaking soda
1/4tspsalt
2tbspdark dairy free chocolate chips or cacao nibs for the top
For Optional Cream Cheese Glaze
2tbspcream cheese
1/4cupcottage cheese
2tbspalmond milkto thin
1tbspmaple syrup
1/4tspvanilla extract
Instructions
To Roast Beets
Preheat oven to 425 F. Wash and remove stems of the beets. Place them on tin foil, wrap tightly and place on a baking sheet.
Bake at 425 F for 45 minutes. Remove from the oven, unwrap the tin foil and cool 20 minutes. Carefully peel the skin from the beets and slice into chunks.
For the Brownies
Preheat oven to 350 F and grease an 8×8 square pan.
Blend all of your ingredients, except chocolate chips or nibs, in a food processor, blender, or Nutribullet until fully blended and smooth. If you are making the glaze, mix or blend this separately and set aside.
Pour the batter to the greased baking pan and bake at 350 F for 22-25 minutes until set. Do not over bake.
Remove from the oven, and sprinkle chocolate chips or cacao nibs to the top of the brownies and let cool before cutting.
Drizzle with optional cream cheese glaze to serve.