Plant-based Gluten Free Eggless Beetroot Brownies are fudgy and rich, chocolatey and delicious, all without gluten, grains, or dairy! If you are new to the plant-based gluten free diet, hopefully the information in this post will help- The grains millet, sorghum, amaranth, buckwheat, quinoa (as well as many others) are naturally gluten free. Gluten is found in grains such as wheat, barley, rye, and a cross between wheat and rye called triticale. A gluten-free diet is essential for managing signs and symptoms of celiac disease and other medical conditions associated with gluten.
The main plant-based diet ingredients in this recipe are :
- Beetroots – The surprise star ingredient is the root vegetable, Beetroots !! Believe it or not, beetroots make a moist, decadent, to die for fudgy chocolatey brownies. They also make a wonderful Beetroot Pudding.
- Amarnath flour – Amarnath flour is used in many food products, does not contain any gluten, and is a good replacement for wheat and wheat products, as well as for the derived flour. Like many other grains like wheat, amaranth grain is not a grain but it is the seed produced by the amaranth plant. One very special thing about amaranth grain is it contains vitamin C compared to other grains that do not. This is important because plants contain non heme iron which the body has difficulty digesting on its own. Non heme iron is more easily absorbed when combined with vitamin C, and the combination reduces the risk of anemia in vegans and vegetarians.
- Bananas – Eggs is an essential ingredient in baking desserts as they create that fluffy, cloud-like texture. However, you can replicate the same spongy texture without the use of eggs, by using mashed bananas, applesauce, vinegar with baking soda, yogurt and silken tofu, depending on the recipe.
- Walnuts – As stated by Frances Largeman-Roth, a registered dietitian nutritionist and author of such books as Eating in Color and The Carb Lovers Diet, “Walnuts are a great option to use in plant-forward dishes because they have a wonderful crunch and mild, nutty flavor that adapts well to an assortment of recipes.” In addition, they are healthy and provide many necessary nutrients, including omega-3s and polyunsaturated fats.
Plant-based Gluten Free Eggless Beetroot Brownies- This dish is inspired from the author, Madhuram’s blog on eggless cooking. These gluten and dairy free Eggless Beetroot Brownies would be one of the best things I’ve ever eaten. Share your cooking experience in the comments section. You can also rate the recipe and give feedback.
- 1 large size beetroot
- ½ cup semisweet chocolate chips
- ½ cup light/dark brown sugar tightly packed
- ¼ cup unsweetened cocoa powder
- 2 tbsps softened unsalted butter
- 2 tsps vanilla extract
- ¼ cup mashed banana/ unsweetened applesauce/ beetroot puree
- ¾ cup amarnath flour/ ragi flour
- ¾ tsp Baking Powder
- ½ cup walnuts chopped
- ¼ tsp sea salt
- Wash and cook the beetroot in a pressure cooker with 1 cup water. After the steam cools down, take out the beetroot and cut them into pieces.
- Add the pieces into a mixer or food processor along with a quarter cup beetroot water left from the pressure cooker. Process the mixture into a smooth puree. Measure 1 cup of this puree and keep it aside.
- Preheat the oven to 180C/ 350F. Line a 8 inch square pan with parchment paper or if using an aluminum foil, grease it with cooking spray.
- The size of parchment paper or the aluminum foil should be big enough that later on, you can hold along the sides and take it out from the hot pan easily, carrying out the baked brownie for cooling.
- Melt the chocolate in a double boiler or in the microwave oven, in a medium size bowl. Heat on high for 1 minute and then mix it using a spoon. Take care not to burn the chocolate. Stir it well, it should be smooth.
- In the same bowl, combine the beet puree, sugar, cocoa powder, unsalted butter, vanilla extract and mashed bananas and whisk it well. I usually beat in a mixer at a low pulse for a minute or so till the mixture is smooth and creamy.
- In a mixing bowl, sieve the ragi flour along with baking powder. Add the smooth and creamy beetroot mixture. Add the chopped walnuts and salt. Stir and mix well with a spatula but do not overbeat.
- Pour the batter into the prepared pan and bake for 35-40 minutes. When done, the edges of the brownies will be visibly baked through and the center will be set (that is, not wiggly) when you shake the pan.
- Try to look for the first sign of cracking on the brownie’s top which should be shiny and set which means that the brownies are cooked and then pull them out.
- Cool the brownies completely in the pan on a wire . After the brownies are completely cooled, after an hour, cut them into neat squares.
- These brownies are utterly delicious and healthy.