Make these moist chocolate beetroot brownies for Valentine’s Day to get a decadent dessert with a little more nutritional value. You can skip the nasty food coloring because the beets give a naturally romantic red hue to these brownies while keeping them moist without changing the flavor.
And another beet bonus! Beet nitrates naturally dilate blood vessels and increase oxygen to your muscles. Several research studies (some done by the U.S. Olympic Training Center in Colorado Springs, CO) are showing that beets can improve athletic performance and endurance capacity. Other studies are showing that beet nitrates can lower blood pressure.
The quinoa flour in these brownies provides a little more protein, iron and magnesium than wheat flour. The unsweetened baking chocolate and the cocoa have more antioxidants than typically sweetened chocolate and the optional walnuts give you anti-inflammatory omega-3s. Also note, these brownies have a little less sugar than typical brownie recipes and the fat is provided by coconut oil. RDN Recommendation: If you have preexisting heart disease such as CHF, you can switch the coconut oil for canola oil 1:1 without much change in the product.
- 1/2 pound beets (1 cup)
- 3/4 cup hot coffee
- 6 ounces unsweetened baking chocolate, chopped
- 1/3 cup cocoa
- 1/4 cup coconut oil (switch to 1/4 cup canola oil if preexisting heart disease)
- 2 eggs
- 3/4 cup sugar
- 2 teaspoons vanilla
- 3/4 cup quinoa flour
- 1 teaspoon cinnamon
- 1 teaspoon ginger, ground
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: 1/2 cup walnuts, chopped
- Heat oven to 350 degrees.
- Steam 1/2 pound of beets until tender.
- Transfer beets to a food processor and finely chop or puree.
- In a bowl, add hot coffee, chopped baking chocolate, cocoa, and coconut oil. Let sit five minutes. Stir until smooth.
- Stir in beet puree, eggs, sugar, and vanilla.
- In another bowl, mix quinoa flour, cinnamon, ginger, baking powder and salt.
- Add dry ingredients to the wet. Stir gently until combined. Fold in 1/2 cup chopped walnuts.
- Pour mixture into a greased 8 inch baking pan. Bake 22 minutes.
Calories: 232; Total Fat: 13.8g; Saturated Fat: 9.0g; Cholesterol: 28mg; Sodium: 75mg; Total Carbohydrate: 28.9g; Fiber: 4.og; Protein: 5.2g
Exchanges: 2 Carbohydrates + 2.5 Fats + ~1 Protein.