THERMOfit Red Velvet Beetroot Brownie

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recipe by Noni Jenkins https://thermofit.com.au/

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    20
  • Calories icon
    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 Jan 12, 2022

Ingredients

  • Fresh beet icon
    Fresh beet
    210 g
  • Medjool dates icon
    Medjool dates
    120 g
  • Raw buckwheat icon
    Raw buckwheat
    70 g
  • Raw cashews icon
    Raw cashews
    60 g
  • Coconut oil icon
    Coconut oil
    40 g
  • Cacao powder icon
    Cacao powder
    40 g
  • Vanilla bean paste icon
    Vanilla bean paste
    3 teaspoons
  • Baking powder icon
    Baking powder
    ½ teaspoon
  • Egg icon
    Egg
    3
  • Maple syrup icon
    Maple syrup
    40 g
  • Walnuts icon
    Walnuts
    80 g

Tools

  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon TM5
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Tm5 bowl
  • kCook icon Small bowl

Step preview

  1. Pre-heat oven - 180°C
  2. Line a clean baking sheet with parchment paper
  3. Add raw buckwheat and raw cashews to the TM5 bowl
  4. Blitz with MC on - 15 sec, speed 8
  5. Transfer content of TM5 bowl to small bowl then set aside
  6. Add fresh beet and medjool dates to the TM5 bowl
  7. Blend with MC on - 10 sec, speed 7
  8. Scrape down sides of TM5 bowl
  9. Blend with MC on - 5 sec, speed 6
  10. Scrape down sides of TM5 bowl
  11. Add coconut oil, cacao powder, vanilla bean paste, baking powder, egg and maple syrup to the TM5 bowl
  12. Mix with MC on - 10 sec, speed 4
  13. Scrape down sides of TM5 bowl
  14. Add walnuts to the TM5 bowl
  15. Mix - 10 sec, reverse speed 4
  16. Transfer mixture to baking sheet
  17. Spread evenly
  18. Bake - 18 min, 180°C
  19. Serve
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