Beetroot brownies for your luteal phase
This is one of my favourite recipes to use when baking. I don’t bake often but this one is easy to follow and tastes delicious!
Ingredients:
2 eggs or make an egg replacer by mixing 2 tablespoons flax meal with 5 tablespoons water and leaving in a bowl for 15 minutes
½ cup pureed beetroot (peeled and roasted beetroot and then using a food processor to puree)
½ cup unsweetened applesauce
1 teaspoon vanilla extract
½ cup coconut cream
½ cup of water
1 ¼ cups rolled oats
¼ cup coconut sugar
¼ teaspoon salt
1 ½ teaspoons baking powder
¼ cup unsweetened cocoa powder
Roast your beetroot
Instructions:
Preheat your oven to 350°F (175°C). Line a baking dish with a reusable baking mat or lightly grease it.
Prepare the Flax Egg (if using):
In a small bowl, combine 2 tablespoons of flax meal with 5 tablespoons of water. Stir well and let it sit for about 15 minutes until it thickens and becomes gel-like.
Blend the Oats:
Place the rolled oats in a blender or food processor and blend until they reach a fine flour-like consistency.
Combine Wet Ingredients:
In a large mixing bowl, combine the pureed beetroot, unsweetened applesauce, coconut cream, water and vanilla extract. Mix well until smooth.
If using flax egg, add it to the wet mixture and stir to combine. If using regular eggs, beat them lightly and then add to the wet mixture.
Mix Dry Ingredients:
In a separate bowl, mix together the oat flour, coconut sugar, salt, baking powder, and unsweetened cocoa powder.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. The batter should be thick but smooth.
Bake:
Pour the batter into the prepared baking dish and spread it out evenly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the centre comes out clean.
Cool and Serve:
Allow the brownies to cool completely in the baking dish before cutting them into squares.
Serve and enjoy!
Notes:
These brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
This recipe has been adapted using the original recipe from The Natural Nurturer https://thenaturalnurturer.com/fudgy-beet-gluten-free-brownies-vegan/
All ready!
Benefits:
Beetroot is a source of antioxidants and non-haeme/plant-based iron
Oats and flaxseed meal (if using) are a source of fibre!
The recipe is naturally sweetened with the apple puree and coconut sugar (still sources of simple sugar but less refined).
These brownies are dairy-free - reducing exposure to inflammatory compounds in the lead up to menstruation!
See my curated Pinterest board of whole food recipes here!
Find me on:
Please refer to my Website Terms of Use if you wish to reproduce this data.
Disclaimer: The information provided in this blog is for your personal or other non-commercial, educational purposes. It should not be considered as medical or professional advice. We recommend you consult with a GP or other healthcare professional before taking or omitting to take any action based on this blog. While the author uses best endeavours to provide accurate and true content, the author makes no guarantees or promises and assumes no liability regarding the accuracy, reliability or completeness of the information presented. The information, opinions, and recommendations presented in this blog are for general information only and any reliance on the information provided in this blog is done at your own risk.
