THERMOfit Red Velvet Beetroot Brownie
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recipe by Noni Jenkins https://thermofit.com.au/
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- Total Time
- 30mins
-
- Serves
- 20
-
- Calories
- 122
Top this awesome brownie with homemade nut peanut butter for a Snickers taste. Or chocolate avocado mousse for a double-chocolate brownie! These brownies are gluten and dairy-free.
recipe updated 12 Jan 2022
Ingredients
-
- Fresh beetroot
- 210 g
-
- Medjool dates
- 120 g
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- Raw buckwheat
- 70 g
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- Raw cashews
- 60 g
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- Coconut oil
- 40 g
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- Cacao powder
- 40 g
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- Vanilla bean paste
- 3 teaspoons
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- Baking powder
- ½ teaspoon
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- Egg
- 3
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- Maple syrup
- 40 g
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- Walnuts
- 80 g
Tools
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Spatula
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Oven
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Parchment paper
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TM5
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Baking sheet - 18 x 13"
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Tm5 bowl
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Small bowl
Step preview
- Pre-heat oven - 180°C
- Line a clean baking sheet with parchment paper
- Add raw buckwheat and raw cashews to the TM5 bowl
- Blitz with MC on - 15 sec, speed 8
- Transfer content of TM5 bowl to small bowl then set aside
- Add fresh beetroot and medjool dates to the TM5 bowl
- Blend with MC on - 10 sec, speed 7
- Scrape down sides of TM5 bowl
- Blend with MC on - 5 sec, speed 6
- Scrape down sides of TM5 bowl
- Add coconut oil, cacao powder, vanilla bean paste, baking powder, egg and maple syrup to the TM5 bowl
- Mix with MC on - 10 sec, speed 4
- Scrape down sides of TM5 bowl
- Add walnuts to the TM5 bowl
- Mix - 10 sec, reverse speed 4
- Transfer mixture to baking sheet
- Spread evenly
- Bake - 18 min, 180°C
- Serve