Long time no beet! I love beets, but the white kitchen of mine might slightly disagree and that’s why I haven’t recently been cooking with them that much. But things have changed, since my beet brownie recipe needed the final touch to become perfect and to be shared. I have told you before multiple reasons why to eat more beets and shared a recipe for one awesome beet chocolate cake. So now I’m sharing more super-duper delicious ways to eat more beets or just how to eat more vegetables in general, because we all do know veggies are good for you and you should eat them A LOT.
How often are you told to eat more chocolate cake? Never.
But that’s about to change. From now on, I’m encouraging you to eat more chocolate cake, because these brownies are just super good for you! Packed with heart-beeting beets, magic fibers from oats and lots of antioxidants from raw cacao, and including only one tablespoon of (actually good) fats from cold-pressed extra virgin olive oil! I’m so excited to share this a little adapted version of that beet chocolate cake, it’s more gooey one and might cause some sticky fingers and unforgettable giggles. I’m munching mine with some gingered raspberry compote, but I think some vegan ice cream will do no harm either. 😉
Here’s what you need:
3 small beetroots
¾ cup oat milk (or any plant milk of choice)
½ tbsp apple cider vinegar
1 packed cup fresh pitted dates (about 25 small ones)
1 cup oat flour
½ cup raw cacao powder
1 tsp baking soda
½ tsp baking powder
1 tsp pure vanilla extract
1 tbsp extra virgin olive oil
pinch of salt
Here’s how to do it:
- Peel and dice the beets. Place them into a small pot with water, and boil until soft.
- Preheat the oven to 190°C and line a baking tray (I used a loaf pan) with parchment paper.
- In a mixing bowl whisk together the oat milk and apple cider vinegar, and let set undisturbed for couple minutes.
- In a large bowl combine the oat flour, raw cacao powder, baking soda, baking powder and salt, stir well to combine.
- In a blender/food processor blend the pitted dates, cooked beets, the oat milk-vinegar mixture and olive oil until even. Combine the mixture with the dry ingredients and stir well. Scoop the batter into the baking tray and bake in the oven for about 30 minutes. (The cake should remain a bit sticky, but not raw!) Remove from the oven and let cool a bit. Slice, serve and enjoy! 🙂
Thanks for reading, hope you love it!
Happy Sunday! 🙂