Vegan • Gluten free • Dairy free • Egg free • Nut free
What is not to love about a soft and spongy brownie or cake! This one is made even better by being healthy with beetroot and carob, and is AIP compliant. It has the perfect balance of flavours so you feel good while eating it, and is so light in texture. Yummy!
Super light, spongy and semi sweet, this is the perfect brownie or cake in my mind with the benefit of being vegetable based. It makes a quick and nutritious AIP treat, though try not to eat them all at once as the AIP diet encourages a low sugar food intake... good luck!
Key Ingredients
Beetroot
Tigernut flour
Cassava flour
Carob powder
AIP 'Chocolate' beetroot brownie cake
Cook Time : 20 minutes
Servings : 12 slices
Ingredients
• 1/2 cup beetroot puree
• 1/2 cup tigernut flour (sifted)
• 1/2 cup cassava flour
• 1 tbsp tapioca flour • 1.5 tsp baking soda
• 1/2 cup coconut oil
• 1/3 cup maple syrup
• 4 tbsp carob powder (sifted) • 1 tsp apple cider vinegar
• 1 gelatine egg (1 tbsp gelatine sprinkled over 4 tbsp boiled water, stir gently to dissolve then whisk lightly to froth.)
Instructions
Preheat the oven to 190c fan bake, and line a baking dish approx. size 18 x 18cm.
Peel, chop and boil a medium sized beetroot until soft. Drain and then cool completely. Place the beetroot in a blender and puree until smooth (I use a NutriBullet).
In a large bowl combine all three flours (sift tigernut flour) and baking soda.
In a separate bowl or small saucepan gently melt the coconut oil, then add maple syrup and sifted carob powder, stirring until combined.
Add beetroot puree to the dry ingredients and stir through until well distributed.
Add the wet mixture, along with the apple cider vinegar, to the dry mixture. Gently folding together until well combined.
Make the gelatine egg - Pour 4 tbsp boiled water into a small cup and sprinkle 1 tbsp gelatine powder. Gently stir through to dissolve and then whisk until frothy.
Fold the gelatine eggs gently through the mixture.
Press mixture evenly into the baking dish.
Ban bake in the middle of the oven for 20 minutes, or until the knife comes out clean.
Storage
Slice into squares and store in an airtight container in the fridge for 3 - 4 days or freeze.
Best eaten warm and topped with a little coconut yoghurt!