Beetroot brownies

Preparation time 90 minutes

Difficulty (1–5) 3

Kcal 99 kcal

Number of portions 12 portions

Ingredients

Beetroot	3 medium sized pieces
Oatmeal	70 g
Rice groats	30 g
Protein	70 g
Defatted cocoa powder	20 g
Egg	1 pc
Baking powder	1 tea spoon
Sweetener	erythritol, xylitol, stevia, FlavDrop etc.
Coconut oil	1 tea spoon (or ghee)
Chocolate	30–40 g (70% chocolate, e.g. Villas Noir)

Preparation process

Boil the beet and peel (or buy already cooked one) and mix into puree.
Mix all dry ingredients in another bowl.
Cut chocolate into small pieces, add coconut oil and dissolve in the microwave.
Mix melted chocolate together with egg and then into beetroot puree.
Mix the chocolate mixture with the dry ingredients and make the dough.
Dough consistency depends on the type of sweetener used – it should be medium dense.
Bake for 30–35 minutes at 180 °C (depends on the size of the mold).
Serve the brownies while they are still warm.

Rigid on the surface and beautifully sticky inside! Consistency and taste will simply fall in love!