Go Back Email Link
+ servings
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.
Print

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.
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 tsp 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