Vegan Beetroot brownies


  • 1 cup gluten-free flour (you can make your own – see Gluten Free Flour Blend).
  • 3/4 cup cacao.
  • 1 1/4 cups xylitol.
  • 1/8 teaspoon baking powder (gluten-free).
  • 1/2 teaspoon salt.
  • 1/4 cup chopped walnuts (optional).
  • 1/3 cup soy milk or rice milk or coconut milk.
  • 1/3 cup extra virgin olive oil or coconut oil.
  • 1 medium ripe banana.
  • 1/3 cup shredded beetroot.
  • 1 tablespoon vanilla extract.


  1. Preheat oven to 175C.
  2. In large bowl, whisk together flour, cacao powder, xylitol, baking powder, salt, and walnuts.
  3. In a blender, blend the milk, oil, banana  and vanilla.
  4. Add blended mixture to the flour mixture in the large bowl and stir until just combined – (this batter will be super thick)
  5. Spread batter out evenly into an square (20cm x 20cm), oiled baking dish.
  6. Bake for around 35 minutes or until a toothpick inserted in the middle comes out clean.
  7. Turn out onto baking rack to cool.
    Or eat straight away if you can’t wait! I never can.
    Be careful not to burn your mouth. 🙂

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