Fudgy Paleo Beetroot Brownies

If you want to add more American recipes to your repertoire, Fudgy Paleo Beetroot Brownies might be a recipe you should try. This recipe makes 9 servings with 250 calories, 5g of protein, and 18g of fat each. For 99 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. A few people made this recipe, and 18 would say it hit the spot. From preparation to the plate, this recipe takes about 55 minutes. Head to the store and pick up full fat coconut milk, flax seed meal, ground cinnamon, and a few other things to make it today. It works well as a very reasonably priced side dish. It is brought to you by The Roasted Root. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. With a spoonacular score of 30%, this dish is not so awesome. Similar recipes are Fudgy Paleo Brownies, One Bowl Fudgy Paleo Brownies, and Fudgy Paleo Avocado Brownies.

Servings: 9

Preparation duration: 10 minutes

Cooking duration: 45 minutes

 

Ingredients:

1-¼ cups almond meal

1-½ teaspoons baking powder

¼ teaspoon baking soda

4 small beets, roasted and chopped (about 1-¼ cup pureed)

¾ cup raw cacao powder

3 tablespoons coconut oil

3/4 cup coconut sugar

2 tablespoons flax seed meal

1-1/4 cup full fat coconut milk

¼ teaspoon ground cinnamon

1/2 teaspoon kosher salt

¼ cup tapioca starch*

1 tablespoon vanilla extract

6 tablespoons water

Equipment:

baking pan

bowl

oven

blender

Cooking instruction summary:

Preheat the oven to 375 degrees F, and lightly oil an 8 x 8 baking dish.In a small bowl, stir together the water and flax meal (this process makes two vegan flax eggs). Allow it to sit and thicken for about 10 minutes, stirring occasionally.Add the chopped roasted beets to a blender. Blend for a few seconds to chop/puree the beets.Add the flax mixture (eggs) and the remaining ingredients to the blender. Blend very well until completely smooth.Pour the brownie batter into the prepared baking dish and smooth it evenly. Place on the center wrack of the oven and bake for 45 to 55 minutes.Allow brownies to cool 30 minutes before slicing into them. Store in the refrigerator or freezer.

 

Step by step:


1. Preheat the oven to 375 degrees F, and lightly oil an 8 x 8 baking dish.In a small bowl, stir together the water and flax meal (this process makes two vegan flax eggs). Allow it to sit and thicken for about 10 minutes, stirring occasionally.

2. Add the chopped roasted beets to a blender. Blend for a few seconds to chop/puree the beets.

3. Add the flax mixture (eggs) and the remaining ingredients to the blender. Blend very well until completely smooth.

4. Pour the brownie batter into the prepared baking dish and smooth it evenly.

5. Place on the center wrack of the oven and bake for 45 to 55 minutes.Allow brownies to cool 30 minutes before slicing into them. Store in the refrigerator or freezer.


Nutrition Information:

Quickview
250k Calories
5g Protein
17g Total Fat
24g Carbs
3% Health Score
Limit These
Calories
250k
13%

Fat
17g
27%

  Saturated Fat
9g
62%

Carbohydrates
24g
8%

  Sugar
10g
12%

Cholesterol
0.0mg
0%

Sodium
203mg
9%

Alcohol
0.5g
3%

Caffeine
16mg
5%

Get Enough Of These
Protein
5g
10%

Manganese
0.57mg
29%

Fiber
4g
18%

Copper
0.36mg
18%

Iron
2mg
14%

Magnesium
57mg
14%

Phosphorus
123mg
12%

Potassium
274mg
8%

Calcium
66mg
7%

Folate
23µg
6%

Zinc
0.76mg
5%

Vitamin B1
0.04mg
3%

Selenium
1µg
2%

Vitamin B3
0.42mg
2%

Vitamin B6
0.03mg
2%

Vitamin B2
0.03mg
2%

Vitamin C
1mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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