These moist brownies are packed with nutrients from the grated beets. It might seem odd to be adding beets to a brownie recipe, but trust me, you won’t taste them and they will turn the brownies into a rich, velvety treat.
Everyone will love them and ask for seconds.
Be sure to grate the beets finely so you don’t notice them when devouring the brownies.
Liver detoxing, low in sugar, rich in magnesium
This is one of the healing recipes from my latest cookbook, Cooking for Hormone Balance.
- ¼ cup ground flaxseeds
- ⅔ cup hot filtered water
- 2 cups cassava flour
- 1½ cups raw unsweetened cacao powder
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 cup firmly packed peeled and finely grated red beets
- 1 cup coconut oil, melted
- 1 cup brown coconut sugar
- 1½ cups applesauce
- 2 tablespoons organic vanilla extract
- ½ cup chopped raw pecans
- Preheat the oven to 350°F.
- Whisk the flaxseeds and water in a small bowl and set aside.
- Grease the baking pan with a small amount of coconut oil. If using an aluminum pan, line the baking pan with parchment paper.
- In a large bowl, combine the flour, cacao powder, baking powder, and salt.
- In another large bowl, add the beets, coconut oil, sugar, applesauce, vanilla extract, and flaxseed slurry and whisk until well combined.
- Add the wet ingredients to the dry ingredients and stir, using your hands to combine. Fold in the pecans.
- Spread the batter in the baking pan and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
- Cool completely in the pan before removing.
- Store the brownies in an airtight container at room temperature for up to 4 days.
LOW FODMAP: Replace the applesauce with the same amount of pumpkin puree. Limit to one square per day.