I had a cup of pureed beets in the freezer and wanted to use it up. I had the idea of pairing it up with chocolate because I have seen a couple of such recipes. So I was browsing through one of my favorite books “Deceptively Delicious” and my eyes fell on the Brownies recipe. It used 1/2 cup each carrot puree and spinach puree. I thought why not use the 1 cup of beet puree instead. I’m glad that I did because the brownies turned out very tasty.
Oat Flour and Beet Brownies Recipe
|Prep Time||Cook Time||Makes|
|15 Mins||40 Mins||16 Pieces|
- 3 ounces Semisweet or Bittersweet Chocolate
- 1 cup Beet Puree
- 1/2 cup Light/Dark Brown Sugar, firmly packed
- 1/4 cup Unsweetened Cocoa Powder
- 2 tablespoons Soft Tub Margarine Spread (I used Becel)
- 2 teaspoons Vanilla Extract
- 1/4 cup Unsweetened Applesauce
- 3/4 cup Oat Flour
- 3/4 teaspoon Baking Powder
- 1/2 cup Walnuts, chopped (optional)
- 1/2 teaspoon Salt
- Preheat the oven to 350F for 15 minutes. Coat and 8 inch square pan with cooking spray. For brownies I line the pan with aluminum foil and grease it with cooking spray, so cutting it is easy and also we can get perfect squares.
- Melt the chocolate in a double boiler or over a very low flame. I melted the chocolate in the microwave oven, in a medium size bowl. Take care while doing so or else the chocolate will get burnt. So increase the time little by little. Stir it well, it should be smooth.
- In the same bowl, combine the beet puree, sugar, cocoa powder, margarine, vanilla and unsweetened applesauce and whisk it well. This mixture should be smooth and creamy.
- Stir in the oat flour, baking powder, chopped walnuts and salt with a wooden spoon.
- Pour the batter into the prepared pan and baked 35-40 minutes. I checked it after 35 minutes and felt that it was not done. Brownies should spring back when touched, but it did not. So baked it for another 5 minutes.
- Cool completely in the pan on a wire rack. Since I lined the pan with aluminum foil I lifted it after an hour and I cooled it on a wire rack. After another 2 hours I was able to cut them into neat squares without any trouble. If baking it directly in the pan, it will take some more (actually a lot more) time for the brownies to cool completely and getting neat pieces will also be difficult.
- The taste was simply superb. The oat flour or the beet puree did not affect the taste at all. It tasted like any other regular brownie. The only difference I felt was in the texture, but it was nothing huge. The brownies were chewy and also pudding(y) in the middle. I don’t mean that it was in a semi-solid state, it had set properly, but the texture was a bit different than the usual brownies, which I think is because of the beet puree. Also the brownies are more reddish than brown. This did not stop my son or the rest of us from finishing it off.
- I have used 1/4 cup unsweetened applesauce instead of 2 egg whites mentioned in the original recipe. If you have extra beet puree you can use 1/4 cup of that itself. I had only 1 cup of beet puree so I used applesauce.
- Oat flour is readily available in stores. I didn’t have that in hand, so I powdered quick cooking oats in a blender. Be sure to powder it finely, sieve it a couple times.
- You can use all purpose flour too instead of oat flour.
- To prepare beet puree you can either buy canned beets and blend it smoothly in a blender or do like what I did. I peeled and cooked the beets in a pressure cooker. Cut into small pieces once cooled and then blend it. I had prepared this a month back. So I put it in cup, covered with plastic wrap and froze it. To use the puree, thaw it in the fridge overnight and by the following afternoon it should be alright.
|Per Serving||% Daily Value*|
|Total Fat 5.8g||9%|
|Saturated Fat 1.5g||7%|
|Trans Fat 0g|
|Total Carb 13.2g||4%|
|Dietary Fiber 1.7g||7%|
|Vitamin A 1% – Vitamin C 1%|
|Calcium 2% – Iron 5%|
These oat flour brownies go to my Wholegrain Baking Event – Oats.