In lieu of oil or butter, they get their moist texture from pureed beets! Paired with rich cocoa powder, it’s difficult to detect the earthy flavor of the beets in these brownies, but that doesn’t mean you’ll miss out on the nutritional benefit that these root vegetables bring to the table. Beets are one of the best sources of folate and betaine, which are thought to work together to reduce inflammation and prevent heart disease. When cooked, they develop a sweet flavor that’s delicious on its own, but even better in brownies. Made with buckwheat flour, which is actually a fruit seed related to rhubarb (and not at all related to wheat), these gluten-free brownies are a definite upgrade to the traditional versions made with butter and refined sugars. Buckwheat has been linked to lowered risk of developing higher cholesterol and high blood pressure, and may also contribute to improved blood sugar control! — Fudgy Buckwheat Brownies (Gluten-free, Egg-free) makes one 8″ x 8″ pan Adapted from this recipe Ingredients: 1/2 cup cooked beet puree 1/2 cup buckwheat flour 2 Tablespoons ground flax seeds 6 Tablespoons water 1/2 cup honey 2/3 cup cocoa powder 1/2 teaspoon salt 1 teaspoon vanilla extract 1/2 cup dark chocolate chips (optional) Directions: Preheat your oven to 350F and line an 8″x8″ pan with parchment paper (not to be confused with wax paper!). In a medium mixing bowl, stir together the ground flax seeds and water, and allow them to gel together for about 10 minutes. If you haven’t pureed your beets at this point, now is a great time to do so! Note: I attempted this recipe with both roasted beets and steamed beets, and I found that the flavor of the steamed beets was less noticeable in the final product, when compared to the flavor of the roasted beets. To steam the beets, I like to cut them into chunks (no need to peel) and place them in a saucepan, fitted with a steam basket, filled with 2 inches of water. Bring the water to a boil, then cover and allow to steam for 15 minutes, or until the beets are fork tender. Add the pureed beets, buckwheat flour, honey, cocoa powder, salt and vanilla to the bowl with the gelled flax seed mixture, and stir well until a thick, uniform batter is created. Fold in the dark chocolate chips, if using.
Transfer the batter to the parchment-lined baking dish, and use a spatula to spread the batter evenly to the edges. Bake at 350F for 20-25 minutes, or until the center is fairly firm to the touch. Allow to cool completely before serving. These brownies should last for a few days when stored at room temperature, but for best shelf life, store them in a sealed container in the fridge. Substitution Notes:
I recommend using Bob’s Red Mill Organic Buckwheat Flour for best results. This is the brand of flour I used when developing the recipe, and I’ve noticed that homemade buckwheat flour tends to bake differently than store-bought brands. Even though the beet flavor is very mild, if you’d prefer to avoid it, I think any other puree could would also work in this recipe, such as pureed zucchini or unsweetened applesauce. For vegans, feel free to use maple syrup or coconut sugar instead of honey.
— Reader Feedback: What’s the strangest thing you’ve ever added to a dessert? In my experience, avocado pudding still shocks people when they try it–> it’s surprisingly creamy!
