Nutrition | Beetroot Brownies

Beetroot Brownies


There are lots of alternative recipes out there for those seeking a different take on their sweet treats and favourite snacks.  We like to explore a variety of different recipes and then blend together the best bits in the hope to come out with something a little bit special.

So firstly, lets not pretend… there is no denying that those expecting a Millies Cookie or a Krispy Krem donut tasting snack might be a little disappointed.  If you take away all the additives, refined sugar and colourings what you find is a slightly less sweet taste.

The thing is,  we have all become so accustomed to far more sugar than is needed in our food and because of that,  the alternatives can take a little getting used to.  That being said,  give it time,  reduce the amount of sugar you have as often as possible and your taste will soon change to a less sweet liking.

One of the recipes we tried recently were beetroot brownies.  Theses are gluten free and have an subtle earthy taste that you will recognise as beetroot but at the same time the raw cacao and prunes really give them that sweet touch – making them a pretty nice healthier alternative with a great texture and they look beautiful. 

 Give them a try and let us know how you got on.


  • 2 Cooked Beetoots (Peeled & Chopped)

  • 4 Eggs

  • 100g Ground Almonds

  • Half Cup Soft Prunes

  • 30g Raw Cacao

  • 2 Tsp Vanilla Essesnce

  • 1 & Half Scoop Vanilla Whey Protein Power

  • Handfull Chopped Walnuts

  • Pre-heat oven to 180 degrees


Blend all of the ingredients (excluding the walnuts) together in a food processor until the mixture is smooth.


Fold the walnuts into the mixture.


Pour the mixture evenly into a brownie tin lined with parchment paper, make sure it is even and smooth at roughly 1cm thick.  Place in the oven and bake for 15 -18 minutes, or until a toothpick comes out clean if you prick the mix.


Remove from oven, allow to cool and cut into even squares and serve.