Beetroot & Raspberry Red Velvet Brownies



  • 1 cup buckwheat flour
  • ½ cup almond flour
  • 1 scoop PhD Woman Exercise Support Chocolate Protein Powder
  • 1 teaspoon baking powder
  • ¼ cup stevia
  • 1 teaspoon ground cinnamon
  • 3 large chunks cooked beetroot (vacuum-packed in water)
  • 2 eggs
  • 4 tablespoons almond milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons agave nectar/honey/coconut syrup
  • 2 tablespoons coconut oil, melted
  • 4 tablespoons cacao powder
  • 1 cup frozen raspberries


Get baking!

  1. Preheat the oven to 180 degrees C and grease and line a rectangular baking tin with greaseproof paper.
  2. Mix together the buckwheat flour, almond flour, baking powder, stevia and cinnamon in a large bowl.
  3. Blend the beetroot (drained), eggs, almond milk and vanilla extract in a blender and whizz up until smooth.
  4. Gently heat the coconut oil and chosen syrup in a small pan, then remove from the heat and whisk in the cacao powder so you have a glossy chocolate sauce.
  5. Pour the beetroot mixture into the dry ingredients and mix well, then pour in the chocolate sauce. Stir in the raspberries and mix well to incorporate.
  6. Spoon the mixture out into your prepared tin and spread out evenly. Bake for about 30 minutes until risen and cooked through.
  7. Leave to cool in the tin, then slice up into squares. Keep in the fridge for up to 3 days.




NUTRITION FACTS (per serving)


Amount per serving

% Daily value

Calories 140 cals
Total fat 7g 10%
Saturated fats 3g 14%
Total carbohydrate 15g 5%
Dietary fibre 3g 13%
Sugars 5g
Protein 5g 11%

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