Sweet and Sneaky Ways to Eat Your Veggies: Beets
aka “And The Beet Goes On…”
I saved the best for last!
I thought beets were weird. Sure, they looked sweet and innocent from far away, but as soon as I mixed them into my salad, they turned my feta cheese hot pink. Hot pink. Strangely, I don’t find neon-colored dairy products very appetizing…
So while my mom swore by them, I picked those pesky beets out of my food.
Until I started reading about cutting-edge chefs adding them to baked goods. After coming across 27 recipes for chocolate and beet treats, I wondered why I hadn’t thought of something like that before…
I’ll tell you why: Because these brownies are SO addicting. They’re dense, moist, rich, and fudgy — everything a brownie should be! And with the hidden veggies inside, I felt absolutely no guilt eating two three five the day I pulled them out of the oven.
Don’t say I didn’t warn you!
modified from the Eggless Cooking recipe
If you can wait, these turn fudgier and taste even better once they’re completely cooled — and twice as good the next day!
¾ oat flour (see Note)
¾ tsp baking powder
½ tsp salt
½ c. dark chocolate chips
1 (15 oz) can sliced beets, drained and puréed
½ c. brown sugar, packed
¼ c. unsweetened cocoa powder
1 tbsp soft margarine or shortening
1½ tsp plain nonfat yogurt
¼ c. unsweetened applesauce (or 1½ tsp Ener-G + 2 tbsp water –OR– 1 egg white)
2 tsp vanilla extract
- Preheat oven to 350° and lightly coat an 8” square baking pan with nonstick cooking spray.
- In a medium bowl, whisk together the oat flour, baking powder, and salt.
- Add the chocolate chips to a separate microwave-safe bowl. Microwave for 20-sec intervals, stirring after each, until the chocolate melts (about 1 to 1½ min). Stir in the beet purée and next 6 ingredients (through vanilla), mixing thoroughly. Add in the flour mixture, stirring just until incorporated.
- Pour the batter into the prepared pan, and bake at 350° for 35-40 min or until firm. Cool completely before slicing into squares.
Note: Oat flour is easy to make! For this recipe, just add a heaping ¾ cup of old-fashioned oats into a food processor or blender, and pulse until they turn into a fine powder.
© Foods for the Soul. Recipe and all images protected. Please obtain my written permission before using images. If republishing this recipe, please rewrite it in your own words or link back to this post.
Other Sweet and Sneaky Veggie Treats:
carrot cake oatmeal
caramelized onion breakfast muffins