Vegan Beetroot Brownies

20 mins

30 mins

What you'll need

250g cooked beetroot

1 cup Lo-Fo Pantry Plain Flour

2 teaspoon baking powder

1 tablespoon flax meal

3 tablespoon water

¾ cup maple syrup

½ cup almond milk

½ cup cocoa powder

1 teaspoon baking powder

Preheat your oven to 180 C (356F) and line a brownie tin with baking paper.

In a small bowl create the flax eggs by whisking together the flax meal and water. Then leave to set.

In a blender or food processor blend the cooked beetroots to form a beetroot puree.

In a mixing bowl, combine the flour, beetroot puree, flax eggs, maple syrup, cocoa, almond milk, and baking powder. Whisk until there are no lumps.

Pour mixture into your brownie tin and place in the oven to bake for 30 minutes.

Sprinkle cacao over the top before cutting and serving.

Recipe developed by Claire Power @healthyfrenchwife

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet