Veggie Beet Brownies with Avocado Frosting - Gluten Free
Embrace a new kind of dessert experience with our Veggie Beet Brownies with Avocado Frosting. These decadent brownies are rich in flavor and nutrients, bringing together the earthy sweetness of beetroot and the creamy decadence of avocado in a delightful, healthful treat. Perfectly baked with a moist, fudgy texture, these brownies hide a vegetable-packed punch that everyone will love.
Ingrédients
- 1 cup beetroot puree
- 1/2 cup coconut flour
- 1/3 cup cocoa powder
- 1/3 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mashed ripe avocado
- 1/4 cup coconut oil, melted
- 1/4 cup unsweetened almond milk
- 2 tablespoons cocoa powder
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking pan.
- In a large bowl, whisk together beetroot puree, honey, eggs, vanilla extract, and coconut oil until well combined.
- In another bowl, sift together coconut flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth and well combined.
- Pour the brownie batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the brownies are baking, prepare the avocado frosting.
- In a food processor, blend the mashed avocado, almond milk, cocoa powder, maple syrup, and vanilla extract until smooth and creamy.
- Allow the brownies to cool completely before spreading the avocado frosting on top.
- Cut into squares and serve.
Nutrition
Serving: 100gCalories: 180kcalCarbohydrates: 22gProtéines: 5gFat: 9gSucre: 16g
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