Beet brownies
I had a bunch of beets, so after the beet ginger detox soup, I decided I'd try to incorporate beets into a dessert. I know it sounds a little weird, but in the past I've had success baking with unusual ingredients (kidney bean cake, chickpea cookies, hemp protein cookies), so I was hopeful. I really wanted to avoid using eggs because of their acidity and my joint issues, so these didn't rise much, but they didn't sink and turn into a brick, either. They are chewy and chocolatey, and really moist even a couple days after baking. For those wondering, you only get the slightest hint of beet flavor which was important to me.
I'm not on the Paleo diet (though I hear lots of good things about it from friends who are), it just happened to be that the ingredients I used were Paleo.
Ingredients for Paleo Egg-Free Beet Brownies
1 beet
1 1/2 c almond flour
1/4 c hemp protein powder
4T maple syrup (use more if you want it sweeter)
1t baking soda
1t baking powder
1t vanilla extract
1T coconut oil
3T cacao powder
1/2 chopped walnuts
Directions for Paleo Egg-free Beet Brownies
Preheat the oven to 350 degrees. Boil beets 15-20 mins until tender. Put the beet in a food processor, and process until it is roughly chopped up. Put it in a bowl and mix in the rest of the ingredients. Bake 35-45 minutes, or until you can put a knife in the center and it comes out clean. Serve with some almond milk, and enjoy!