hearts & beets brownies

healthy brownie recipe

For my inaugural post I wanted to create something very special. Where else to start but with my very favourite vegetable, the humble beetroot.

Beets are a versatile root vegetable that have an abundance of nutrients not only within the root, but in the greens as well, don’t throw those babies away!

Beets are high in folate which supports your brain, nervous and cardiovascular system, promotes red blood cell production and reproductive health.

Beets are also a source of phytonutrients called betalains which have been shown to provide antioxidant, anti-inflammatory, and detoxification support.

I don’t think you need any more reasons to get on the beet train!

skillet single serve beet brownie {paleo}

If you do, I’ve got one for ya… chocolate-y beets brownies. This little single serve skillet brownie is gluten-free / paleo / grain-free and packed with the nutrients, naturally sweetened with dates and honey, plus cacao to make it chocolate-y.

What’s so special about cacao?

Cacao is a powerful antioxidant, high in flavanoids that stabilize and destroy free radicals (which can cause a whole host of health problems, including cancer). Cacao is also high in magnesium, known as the mineral that helps people chill the f*%k out. And I think you’ll agree when I say that we could all use a little more of that in our lives!

skillet single serve beet brownie {paleo}

 

hearts & beets brownies

Ingredients:

  • 1 beet (roasted)
  • 1 date (soaked)
  • 1 egg
  • 1 teaspoon coconut oil
  • 1 teaspoon honey
  • 3 tablespoons almond meal
  • 1 teaspoon coconut flour
  • 2 teaspoons cacao powder
  • 1 tablespoon chocolate chips

Directions:

  1. Preheat oven to 350F.
  2. Coat a small cast iron pan in coconut oil.
  3. Mix the roasted beet with the date and a dash of the date soaked water (about a teaspoon) in a food processor.
  4. Next add in the egg, coconut oil and honey. The mixture should come out a beautiful bright pink colour.
  5. Add the beet mixture and all the remaining ingredients in a bowl and mix until smooth.
  6. Transfer the batter into the pan, sprinkle the chocolate chips on top and bake at 350F for about 25-30 minutes. Check if it’s ready by poking a fork in until it comes out clean.

 

The result is a cute little personal brownie, not too sweet, but just sweet enough. The colour is a beautiful deep dark red. The colour of beets is my most favourite colour in the world. How do you even describe it? That mother nature knows what she’s doing!

 

This little heart beet brownie is the first of many more recipes to come.

I am so excited to have created this little space to share my kitchen creations (and so much more) with you and I hope you’ll join me on this wild ride.

hearts & beets,

Rachel

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