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Sugar Free Beetroot and Chia Brownie

Makes 1 tray-bake

Most cakes usually contain a lot of sugar so if you are following a sugar-free regime, this brownie recipe, with its delicate flavours, is the one to bake. And thanks to the chia seeds it’s also egg free.

Free from Egg, Soya, Dairy, Nuts
Vegetarian, Vegan, Wholemeal, Without crystal sugar

Ingredients

Change Quantities:
  • 200g beetroot (1 large beet)
  • 200ml water
  • 125g coconut oil, melted
  • 2 tbsp cocoa
  • 4 tbsp boiling water
  • 1 tbsp chia seeds
  • 200g Doves Farm Self Raising White Flour
  • 2 tsp cocoa nibs
  1. Line a 18x25cm/7x10" oven tray with parchment paper and pre-heat the oven.
  2. Cut the beetroot into quarters and put it into a saucepan with the water.
  3. Simmer until the beetroot is soft, drain and leave to cool.
  4. Peel the beetroot and put it into a blender, add the melted oil and pulse to a puree.
  5. Mix the cocoa and boiling water to a paste, add it to the blender and pulse.
  6. Add the chia seeds and pulse to mix.
  7. Now add the flour to the bowl and pulse to make a smooth paste.
  8. Tip the mix into the prepared oven tray spreading it out to the edges.
  9. Sprinkle the cocoa nibs over the top.
  10. Bake for 20 minutes.
  11. Leave the brownie in the tray to cool then cut into squares or rectangles.

Equipment

Saucepan, 18x25cm/7x10" oven tray, baking parchment

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

20 minutes

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Ingredients

Change Quantities:
  • 200g beetroot (1 large beet)
  • 200ml water
  • 125g coconut oil, melted
  • 2 tbsp cocoa
  • 4 tbsp boiling water
  • 1 tbsp chia seeds
  • 200g Doves Farm Self Raising White Flour
  • 2 tsp cocoa nibs

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