Beetroot Brownie by Michelle Harvey | Mealz

Beetroot Brownie


6 Servings

30 min Prep, 15 min Cook


Contains Nuts and more


Paleo, gluten free, grainfree, dairy free and sweetened with dates.

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Cooking Stages

    • Peel beetroot and chop each beetroot into 4 pieces. Sprinkle with cinnamon and coconut oil and roast at 180ºC/350ºF for 20 minutes (or until a knife comes out clean).

    • While the beetroot is cooking, deseed and chop dates. Then grease a 20cm x 30 cm baking tray with coconut oil.

    • Put all dry ingredients in a food processor; Almonds, cacoa powder, baking powder and salt and process until finely ground.

    • Add roasted beetroot, eggs, dates and coconut oil.

    • Pour into baking tray and bake for 10 - 12 minutes at 180ºC/350ºF or until a toothpick comes out clean.

    • Allow to cool before cutting into 12 pieces.

Nutrition Facts

Serving Size 188.8 g

Amount Per Serving
Calories 434.5 cals22%
% Daily Value*
Kilojoules 1821.3 kJ22%
Fat 20.7 g32%
Sodium 200.3 mg9%
Carbohydrate 13.4 g4%
Protein 37.6 g75%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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