Eggless Oats Beetroot Fudge Brownie | How To Make Healthy Gluten Free Brownie

Eggless Oats Beetroot Fudge Brownie is the combination of very healthy ingredients like oatmeal and iron-rich beetroot puree. Beetroot is known as a rich source of iron than any other property whereas oats are considered to be the healthiest grain these days. This is gluten-free and a great source of many minerals, antioxidants, vitamins and rich in fiber. I prepared these brownies to keep them as healthy as possible by adding such ingredients. A great post or pre-workout snack for me and good for kids too.

Well, I must admit that before making these eggless oats beetroot fudge brownie I never thought of including vegetables in any kind of baking. Beetroot has never been my favorite veggie until I made these brownies. They are moist, fudgy, dense, pink in color instead of brown and so flavorful. Must say that beetroot and chocolate combination is a win-win combination.

You can use carrot puree, pumpkin puree or sweet potato puree to make such brownies.  These brownies are great for my sweet tooth and work well as a pre-workout snack. You can read more about beetroot benefits here. I am very cautious these days about what I am eating. This is my attempt towards healthy baking.

To make the beetroot puree, I boiled beetroots in water until they were tender enough to pierce with a fork. I strained them and blend it using some water. Reserve this beetroot water which you can use while blending boiled beetroot. Do not add more water, you just need some for the food processor to blend boiled beetroot.

While eating you will not feel any trace of beetroot until people ask you because it shows a bit dark pink color. I am into eggless baking so have no idea how brownies will come out using eggs.

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This recipe can be easily scaled up or down as per requirement. Let see how I prepare this Eggless Oats Beetroot Fudge Brownie.

Eggless Oats Beetroot Fudge Brownie

Ingredient                                                               16 Pieces

1.5 cup oats flour (gluten-free)
⅓ cup cocoa powder
2 teaspoon baking powder
½ cup walnut
2 Tblsp coffee powder
⅓ cup choco chips
1+¼ cup beetroot puree
¾ cup brown sugar
¼ cup olive oil
½ cup curd
½ cup water

Method

1. First of all, prepare the beetroot puree. It should be at the room temperature.
2. Take gluten-free oats flour in a mixing bowl.
3. Add cocoa powder, baking powder, and coffee powder. Combine them well and keep aside.
4. Take another bowl and mix beetroot puree, oil, curd, and water. Mix it nicely.
5. Add dry ingredient mixture into wet ingredient mixture.
6. Add choco chips and give a stir so that choco chips spread evenly in the batter.
7. Preheat oven at 180C. Line a parchment paper in the pan. Pour this into a greased 9x9 square tin. Decorate with chopped walnut.
8. Bake for 35-40 mins.
9. Let it cool completely. Cut and serve with ice cream. They taste really heavenly with a vanilla ice cream scoop.

Notes

1. Always slice brownie after they came down to room temperature. They are very soft when warm.
2. Since I have used oats flour brownies are very very dense. Using whole wheat or all purpose flour will give a lesser dense brownie.
3. Beetroot puree should be at room temperature before using.
4. Make sure baking soda is mixed nicely with dry ingredients. In order to ensure this sift the dry ingredient mixture 2-3 times.
5. Keep brownies in the fridge, they taste better in next day.
6. Use parchment paper in the pan, these are fudge brownies and very soft. Parchment paper helps to take them out of the pan.

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Eggless Oats Beetroot Fudge Brownie | How To Make Healthy Gluten Free Brownie

Eggless Oats Beetroot Fudge Brownie is the combination of very healthy ingredients like oatmeal and iron-rich beetroot puree. Beetroot is known as a rich source of iron than any other property whereas oats are considered to be the healthiest grain these days. This is gluten-free and a great source of many minerals, antioxidants, vitamins and rich in fiber. I prepared these brownies to keep them as healthy as possible by adding such ingredients. A great post or pre-workout snack for me and good for kids too.

5 from 8 votes

Print Pin Rate

Course: Dessert, Snack

Cuisine: American

Prep Time: 50 minutes

Cook Time: 40 minutes

Total Time: 1 hour 30 minutes

Servings: 16 Pieces

Calories:

Author: Bhawana

Ingredients

• ▢ 1.5 cup oats flour (gluten-free)
• ▢ ⅓ cup cocoa powder
• ▢ 2 teaspoon baking powder
• ▢ ½ cup walnut
• ▢ 2 Tblsp coffee powder
• ▢ ⅓ cup choco chips
• ▢ 1+¼ cup beetroot puree
• ▢ ¾ cup brown sugar
• ▢ ¼ cup olive oil
• ▢ ½ cup curd
• ▢ ½ cup water

Instructions

• First of all, prepare the beetroot puree. It should be at the room temperature.
• Take gluten-free oats flour in a mixing bowl.
• Add cocoa powder, baking powder, and coffee powder. Combine them well and keep aside.
• Take another bowl and mix beetroot puree, oil, curd, and water. Mix it nicely.
• Add dry ingredient mixture into wet ingredient mixture.
• Add choco chips and give a stir so that choco chips spread evenly in the batter.
• Preheat oven at 180C. Pour this into a greased 9×9 square tin. Decorate with chopped walnut.
• Bake for 35-40 mins. Let it cool completely. Cut and serve.

Notes

1. Always slice brownie after they came down to room temperature. They are very soft when warm.
2. Since I have used oats flour brownies are very very dense. Using whole wheat or all purpose flour will give a lesser dense brownie.
3. Beetroot puree should be at room temperature.
4. Make sure baking soda is mixed nicely with dry ingredients. In order to ensure this sift the dry ingredient mixture 2-3 times.
5. Keep brownies in the fridge, they taste better in next day.
6. Use parchment paper in the pan, these are fudge brownies and very soft. Parchment paper helps to take them out of the pan.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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