Vegan Beetroot Brownies ( Gluten Free And Eggless )

Ingredients
- 1/3 cup gluten free flour oats and millets
- 1/4 cup cocoa powder
- 1/3 cup palm jaggery
- 1/2 teaspoon baking powder
- a pinch of baking soda
- a pinch of salt
- 2 tsp of coconut butter / olive oil / nut butter
- 1 teaspoon vanilla essense
- 1/3 cup beetroot puree
- few teaspoons of beet water
- for the topping - 50 grams of dark chocolate vegan
- 2-3 tsp of coconut butter
- 5-6 tablespoons of beet water
- 1/2 teaspoon vanilla essense
Instructions
- Take all the dry ingredients for the brownie in a mixing bowl.
- Give it good stir .
- Pour the wet ingredients into the same bowl. Whisk it up to get a homogeneous mixture. It should get to a easy flowing consistency. If it seems too thick, add a few more teaspoons of the beet water.
- Line a 8" X 8" inch square baking tray with a baking sheet.
- Place the baking tray in a preheated oven (180 degrees celsius). Bake at the same temperature for 15 mins.
- At the same time, take the dark chocolate, vanilla essence, coconut butter and beet water in a double boiler. The water should be hot and not boiling.
- Slowly melt the chocolate. When it is halfway melted, remove it from the double boiler, and give it a stir which allows it to melt completely.
- Once the brownies are just about warm to touch, pour the melted chocolate over them .
- Place in the fridge for 2 hours to cool down.
- Remove and cut into 2" X 2" squares ( total 16 nos ). Serve.
Your ideas are always awesome, Loved how you did a layer of melted chocolate on top, thats top notch!!
Very nice recipe and I like the addition of millets.
Nice dessert