I am supremely skeptical about vegan desserts. Maybe this is because I had never ever eaten a single “raw” or “vegan” dessert that tasted of anything but sawdust and cardboard.
This recipe is eggless, vegan, gluten free, uses honey instead of sugar, has a bunch of healthy beetroot and still tastes good! Sounds too good to be true right! Just go ahead and try it!
Replacing the egg in the original recipe with flax seed powder + water and some roasted banana ensures that you still have a moist, yummy brownie in spite of no egg. And it also bumps up the protein! High Five!
RECIPE- BEETROOT BROWNIES
YIELD- 1 SMALL TRAY/ APPROX 6 BIG BROWNIES
PREP TIME- 15 MIN
SOURCE – ADAPTED BY CHEF CHINU FROM “THE DETOX KITCHEN BIBLE”
150 Gm Beetroot, Cooked & Pureed
50 Gm Walnuts (Or Cashew/ Hazelnut), Powdered
100 Gm Rice Flour
1 Tsp Baking Powder
60 Gm Good Quality Cocoa Powder (Or Try And Get Raw Cacao Powder)
150 Gm Honey
½ Tsp Salt
3 Tbsp Flax Seed (Alsi) Powder + 9 Tbsp Water
75 Ml Canola Oil Or Coconut Oil
1 Roasted Banana
1. Pre-heat oven to 200 degrees centigrade. Line the bottom & side of 20 cm square cake tin with baking paper. Take a ripe banana with skin on and roast in the oven for 10 min or till skin turns black. Remove and mash it. Add 9 tbsp water to 3 tbsp flax seed powder (make your own out of flax seeds in the processer).
2. In a large mixing bowl, add powdered walnuts + rice flour + baking powder + cacao or cocoa powder (basically all your dry ingredients).
3. In a blender, add beetroot puree + banana mash + honey + salt + flax seed powder water mixture and blend till well mixed. Gently fold the liquid ingredients into the dry ingredients, incorporating as much air as possible.
4. Pour mix into the prepared cake tin and bake in the heated oven for 30 minutes or until a toothpick comes out clean. Allow it to cool completely before turning it out and cutting into squares. Top with cashew cream (optional)
EQUIPMENT- Cake tin (preferably with a removable base), baking paper, mixing bowl, blender, whisk, oven
TEST FOR DONENESS- Insert a toothpick after 20 minutes of baking, if it comes out clean, the brownies are done
CHEFS TIP- Use 1 tbsp flax seed powder + 3 tbsp water per egg if you want to make an eggless version of any recipe! It’s a great egg replacement.