Beet Brownies
We are feeling the Beet on these Sugar Free Brownies for World Diabetes Day coming up November 14th!
Diabetes affects 1 in 3 people in Canada who are either living with diabetes or prediabetes. There are also 34.2 million people in the US who have been diagnosed with diabetes. According to Diabetes Canada, 50% of all Type II Diabetes cases are preventable mainly with lifestyle changes, including following a healthy diet, avoiding processed foods and refined sugars and moving on a daily basis.
Ingredients
✨ 1 cup roasted beet purée (about 3 medium beets)
✨ 1/2 cup apple sauce (steam and blend apples)
✨ 1/4 cashew milk or other dairy free milk of choice
✨ 1/4 olive oil
✨ 1 tsp vanilla
✨ 1/3 Lakanto monk fruit sweetener
✨ 2 flax eggs (2 tbsp ground flax + 5 tbsp warm water)
✨ 1-1/2 cups oat flour (from ground oats)
✨ 1-1/2 tsp baking powder
✨ 1/2 cup cacao powder
✨ 1/2 tsp salt
✨ 1/2 cup sugar free chocolate chips (we like Lily’s, we’ve linked on our blog)
✨ 1/4 cup walnuts, roughly chopped (sub with hemp hearts for a nut free option)
✨ Top with Chocolate Cinnamon Coconut Chips
Method
- Preheat oven to 400F.
- Wrap beets in tin foil and bake for 1 hour or until tender. Wait for them to cool and then slide skin off. We recommend wearing gloves! Place cooled skinned beets in food processor or blender and blend until smooth. Set aside.
- Reduce heat on the oven to 350F.
- Prepare flax eggs and leave to get 5-10 minutes.
- In a large bowl, add apple sauce, flax eggs, beet purée, cashew milk, olives oil, monk fruit, vanilla and whisk generously to combine.
- Add in dry ingredients except for chocolate chips and walnuts. Mix thoroughly.
- Add chocolate chips and stir again.
- Transfer to a parchment lined 8 by 8 square pan and scrape in batter. Smooth it out before topping with walnuts and extra chocolate chips.
- Bake for 30-35 minutes. Allow to cool completely before cutting and enjoy!