RECIPE // buckwheat beetroot brownies GF SF DF

GLUTEN FREE, DAIRY FREE, SUGAR FREE

These brownies are adapted from a recipe by Skinny Fitalicious, which can be found here. It originally uses almond flour, however I wanted to make a cheaper version which uses buckwheat flour instead, as I find almond flour to be quite expensive. Despite its name, buckwheat is naturally gluten-free and is increasing in popularity, so you are more likely to find it in major supermarkets than 5 years ago.

The taste of beetroot is quite prominent in these, but of course if you are a lover like me then you’ll adore these! At only 115 calories and 5g sugar per square, these are a calorie and health conscious treat which can be frozen or shared with others.

 

 

Print Recipe
Beetroot Buckwheat Brownies Yum
Macros: 115 calories, 18g carbs (5g sugar), 4g protein, 3g fat
Course Snack
Prep Time 20 minutes
Cook Time 70 minutes
Servings
squares
Ingredients
Course Snack
Prep Time 20 minutes
Cook Time 70 minutes
Servings
squares
Ingredients
Instructions
  1. Preheat oven to gas mark 7. Wash and remove stems of the beetroot. Wrap them in tin foil and place on a baking tray.
  2. Bake for 45 minutes. Remove from the oven, unwrap the tin foil and cool 20 minutes.
  3. Preheat oven to gas mark 4. Prepare a 8x8 square baking dish with a small amount of cooking spray.
  4. Carefully peel the skin from the beetroot and slice into quarters.
  5. Place beetroot with all ingredients (except cacao nibs) in a food processor or blender. Blend on high until beets are broken down and all ingredients are fully blended.
  6. Transfer the batter to the prepared baking pan.
  7. Bake for around 25 minutes until a toothpick can be inserted clean into the center.
  8. Remove from the oven, add cacao nibs to the top of the brownies and cool 30 minutes in the pan before slicing into 16 bars.
Share this Recipe


Leave a Reply

Your email address will not be published. Required fields are marked *