I have added small amounts of beets to baked goods & smoothies in the past. As long as you don’t over do it, you may not even notice it’s in there.
I got small baby beets from the Farmers market, so I chopped up one & added it as an ingredient in these brownies. I could taste the beet slightly (more so in the raw version), but was glad that I could because it punches a little bite!
A cool thing about eating plant-based & vegan is that all the batter I make I can also eat raw without having to worry about bacteria & getting sick. Sometimes the raw dough is even better than the baked version 😉
Oooh did I have fun with these brownies. From the same batter I created 3 different meals.
- I baked the batter into brownies & topped it with PB2 & sprinkled on some Maqui Berry Powder. – I ate this for breakfast 🙂
- I made a dessert bowl with plain greek yogurt, cacoa nibs & bee pollen. (Greek yogurt & bee pollen are not vegan & are ingredients that I still use often. I will talk more about why I still use these products later. Feel free to replace with non-dairy yogurt. I like coconut yogurt when using non-dairy.)
- Lastly, I scooped the dessert bowl into a jar to bring to work for an afternoon snack.
So to clarify, with the same batter I created a breakfast, snack, & dessert… #score.
Beet Protein Brownies
- 1 box organic black beans (drained & rinsed)
- One baby beet (about the size of a big radish), thinly sliced
- 1 c oats
- 1 ripe banana
- 1/4 c pure maple syrup
- 1/4 c unsweetened plant-based milk (I used Silk, Cashew)
- 1 scoop plant-based chocolate protein powder ( I like Orgain)
- 2 T organic powdered peanut butter
- 1 tsp vanilla extract
- pinch of himalyan salt
- 1 tsp baking soda
- Add the black beans & beets to a food processor & process until combined.
- Next add in the oats, scrape the sides of the bowl, & process.
- Continue to add a few ingredients at a time (occasionally scraping the sides of the bowl & processing) to ensure that everything gets broken down & combined well, until no ingredients are left.
- Now is the fun part! You can simply add the raw dough to a bowl or jar & be creative on what to pair & top it with. Or… pour the dough into prepared muffin tins or a pan & bake at 350 degrees for 20 minutes or until a toothpick inserted comes out clean. Let cool & then top with yogurt, nut butter, whatever you like. Enjoy!
What kinds of pairs and toppings would you guys use?!