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Brilliant Beet Brownies


  • 1 medium beet, scrubbed and trimmed of the ends (~1 C once pureéd)
  • ½ c honey (or agave nectar)
  • 2 tbsp coconut oil, melted
  • 2 tsp vanilla extract
  • Egg Replacer equal to 2 eggs
  • 1 c almond flour
  • ½ c raw cacao powder
  • 1 tsp baking powder
  • pinch of sea salt


  1. Preheat oven to 350°F. Boil or steam the beet until easily pierced with a fork. Allow it to cool, then chop and transfer to a blender along with the honey, coconut oil and vanilla extract. Blend well; add Egg Replacer eggs and blend again until smooth. In a large bowl, sift together the remaining ingredients. Pour the beet mixture into the dry ingredients and mix well. Pour into a well-greased 8x8" pan and bake 35-45 minutes, or until a toothpick inserted into the middle comes out free of crumbs. Let cool completely before cutting.

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