Vegan & Gluten-free Protein Beetroot Brownies

Sneaking vegetables into every meal - a summer challenge!

We present to you Vegan & Gluten-free Protein Beetroot Brownies for a healthy, fudgy alternative to a common dessert. Yes, it can be pure healthy goodness!


  • 200 g Beetroots (pre-cooked)
  • 80 g Agave syrup 
  • 150 g Gluten-free flour of choice (we prefer oat or rice flour)
  • 50 g Hemp-, Pumpkin seed- or Rice Protein
  • 30 g Cocoa powder (fat reduced) 
  • ½ teaspoon baking powder 
  • ½ teaspoon baking soda 
  • ½ teaspoon salt 
  • 100 ml Unsweetened vegan milk of choice 
  • 100 ml Coconut oil (melted and cooled)
  • 50 g Apple mousse
  • ½ teaspoon Cinnamon
  • ½ teaspoon Nutmeg


  1. Preheat the oven to 180 degrees
  2. Mix diced beetroot, agave syrup and milk in a high-speed blender into a puree.
  3. Gradually add coconut oil and apple mouse into the mixture.
  4. In a separate bowl, gently mix the dry ingredients: flour, protein powder, cocoa powder, baking powder, baking soda, salt and spices.
  5. Add the dry ingredients to the wet. Mix them together. Alternatively, if your blender is not big enough, transfer the wet ingredients to a bigger bowl first and mix with a tablespoon. If it is too hard, add a bit more milk and mix further.
  6. Transfer the dough to a baking form with baking paper. Back on upper- and lower heat for around 30 minutes, then do a toothpick test by inserting  a wooden toothpick into the brownie. If it is wet and has the cake stuck to it, bake for another 10 minutes, if not - set aside to cool and get ready to enjoy the result!

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