Gluten-free beetroot brownies recipe

20 April 2017 by
First published: 9 May 2016

It’s Coeliac Awareness Week, so why not give this gluten-free beetroot brownies recipe a try?

It may sound a bit wacky to combine a vegetable with sweet ingredients, but we can assure you that these taste amazing. They would also make a great pre-exercise snack if you eat them about two hours before a run or workout.

Beetroot is a source of nitrates, and a number of studies have proven that ingesting the purple vegetable can help to boost your energy levels and enhance your athletic performance.

To make these, we’ve used a Kenwood Chef Sense with food processor attachment.

Ingredients (makes 8-10)

20 pitted dates (drained)

300g pre-cooked beetroot (drained)

5ml water

3 medium eggs

1tsp vanilla extract

3tbsp agave syrup

200g dark chocolate (chopped into chunks)

200g unsalted butter (cubed)

80g buckwheat flour

1tsp gluten-free baking powder

100g ground almonds


Grease and line a 25cm x 20cm baking tin that’s 3.5cm deep, then preheat the oven to 180°C.

Cover the pitted dates with boiling water and leave to soak for 10 minutes.

Connect the food processor attachment to the Kenwood Chef Sense and insert the knife blades.

Add the softened beetroot and dates to the processor bowl and then process on a medium speed. Once the ingredients are coarsely puréed and fully combined, transfer them to the Chef Sense mixing bowl.

Add the butter to a heatproof bowl with the chocolate and place the bowl over a pan of simmering water; make sure the water does not touch the bottom of the bowl.

Stir occasionally until fully melted, and then take off the heat and leave to one side.

Attach the K-beater to the Chef Sense and ensure the splashguard is attached.

With the machine running on speed 2, add the eggs one at a time. Once the eggs have been mixed in, add the agave and the vanilla.

With the kitchen machine still running on speed 2, pour the melted chocolate onto the beetroot mix and continue until they have combined.

In a separate bowl sift together the baking powder and buckwheat flour, and then stir in the ground almonds.

Swap the K-beater for the Folding Tool and, with the machine running on speed 1, add the dry ingredients in 3 stages.

Once the ingredients have just combined, pour the mix into the prepared baking tin and use a palate knife (or large spoon) to evenly spread the mixture out.

Bake in the preheated oven for 15 – 20minutes (until a knife comes out with few traces of the mix).

Leave the brownies to cool in the tin for 20 minutes, and then remove from the tin and leave to cool fully before cutting into portions.


Recipe courtesy of Kenwood Chef Sense.

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