1 cup chickpea flour (sub with cake flour, or self-rising flour)
3/4 cup spelt flour (sub with buckwheat flour or oat, or wholewheat)
1 scoop protein powder
1 cup cacao powder
1 tbsp flax seed powder
1 1/2 tsp baking powder
pinch of salt
1 cup coconut sugar
1 cup coconut milk (more if needed)
1 tsp vanilla extract
1 1/4 cup cooked beets
dairy-free chocolate chips
Method
Preheat the oven to 180 degrees Celsius.
Add the flour, protein powder, cacao powder, flax seed powder, sugar, baking powder, and salt in a bowl.
Blend the beet, milk, and vanilla extract until smooth, and pour the wet ingredients into the dry. Mix well.
Fold in some chocolate chips and pour the brownie batter into the parchment paper-lined pan. Add more chocolate chips on top and then bake the brownies for 30-40 minutes until cooked through.
Let the brownies cool, slice, and enjoy! Store the extra brownies in the freezer or fridge up to a few days.
Photo Gallery
Hope you love these delicious and nutritious brownies!
