I know what you are thinking – “bit of over-kill on the veg front”. The thing is, I couldn’t decide whether to make a carrot, courgette or beetroot brownie so I used all 3. But it worked! And what you have here is a nutrient packed power house of a brownie!
I made these for Fiona Reed and Jo Prosser in Fit, Fab and Forty-something: Kids, Jobs and Getting Fit and they really liked them. They were surprised that you couldn’t taste the veg, especially the beetroot and they thought that even their kids would enjoy them.
Now I don’t advocate eating sweet things, even so-called healthy ones but this is Mood Food and Cravings fortnight at cleanleanbean so for these two weeks, I promise not to nag! However if you do want to understand why I’m such a party pooper normally, read Quit Sugar – My Journey with Sweet Things and How I Became Sugar Free
I think these brownies really speak for themselves, moist, chocolatey and nutrient dense…I will just get on with the recipe!
This recipe is:
Use peanut butter instead of almond butter, Omit the carob and the nibs and just use raw cacao, use butter or oil instead of coconut butter, omit the walnuts
As baking recipes go this is pretty speedy so my only advice is double batch and freeze half
There are lots of raw cacao recipes on this site and there will be a round-up at the end of this week. Peanut butter and almond butter are great on toast, fruit, raw carrot in porridge and by the spoonful, straight out of the jar, whilst you are sitting on the sofa in your pants!
Paleo Raw Cacao Brownies with Carrot, Courgette and Beetroot
- 3 eggs
- 2 bananas
- 1/2 cup almond butter
- 1/4 cup coconut butter
- 1 tsp vanilla extract
- 2 medium-sized cooked beetroot (make sure they have not been dipped in vinegar)!!
- 1 1/4 cups ground almonds
- 1 tsp baking powder
- 2 tbsp raw cacao
- 2 tbsp carob
- 1 tbsp Xylotol
- 1 tbsp raw cacao nib (optional) to be honest these really are not necessary, I just happened to have some knocking around
To fold in
- 1/2 courgette grated
- 1 carrot grated
- 2 oz chopped walnuts (optional)
- Pre heat the oven to 190c and grease a tray
- Put all the wet ingredients into a bowl and whizz up with your stick blender
- Put all the dry ingredients in a separate bowl and add the wet to the dry
- Fold in the remaining ingredients and pour into your greased tin
- Bake in the oven for approx 20-25mins until a knife comes out clean
These can be served warm from the oven with cream or yoghurt of your choice or eaten cold as a cake.
I really appreciate your support here at cleanleanbean and am delighted you are embracing healthy eating. I would like as many people as possible to benefit from the affordable, easy recipes on this site. But I need your help. Please share these recipes using the sharing buttons below. I am sure your friends would appreciate it! Thank you x