Beetroot Brownies

Beetroot Brownies

A vegan, gluten and refined sugar-free sweet treat that combines the antioxidant power of raw cacao with anti-oxidant and anti-inflammatory properties of beetroot. Beetroot is a fantastic source of Vitamin C, folate and fibre. It also adds sweetness to these brownies, alongside the gooey dates and maple syrup. 


·         600 grammes beetroot (around 4 medium beetroots)

·         80 grammes ground almonds 

·         100 grammes of buckwheat or brown rice flour

·         14 Medjool dates

·         4 tablespoons of raw cacao

·         3 tablespoons maple syrup

·         A pinch of salt


1: Pre-heat the oven to gas mark 4/180°c

2: Peel the beetroots, cut into small, even sized chunks (eighths for larger beetroots, quarters for smaller ones) and place into a steamer for about 25-30 minutes, until they soften. If you don't have a steamer, pour a small amount of boiling water over the beets in a saucepan and cover with a lid.

3: Once soft, remove the beetroots from the heat, drain if cooked in a saucepan, and set aside.

4: Pit the dates, add them to a food processor and blend into a smooth paste

5: Add the beetroots to the date paste and blend together until you have a smooth mixture.

6:  Put all the remaining ingredients into a bowl and mix well. Then add the beetroot and date mixture and stir really well until completely mixed.

7: Line a 9x11 inch baking tray with greaseproof paper and spread the mixture evenly over it.

8:  Cook in the oven for 20-25 minutes, until you can pierce the brownie with a fork bringing it out dry.

9:  Remove the tray from the oven and allow it to cool for about ten minutes. Then place the brownie on a wire rack and continue to cool. Once hardened, cut into squares and serve.

This recipe is adapted from Deliciously Ella's sweet potato brownies:

Photo by  Alison Marras on Unsplash

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