Beetroot / Oat Brownie.

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  • ½ of a big cooked beet *
  • 350g (12oz) oats
  • ¼ cup melted coconut oil / olive oil / rapeseed oil or any good stable oil.
  • ⅓ cup milk
  • ½ cup cooked chickpeas
  • ½ cup honey
  • a pinch of sea salt
  • a pinch of baking powder
  • ¼ cup cocoa (optional)
  • cocoa nibs/dark chocolate to sprinkle (optional)


Natural Erythritol Granulated ZERO Calorie Sugar Replacement


  1. If chickpeas are dried. Use slow cooker on low setting. 3 X Water to 1 of Chickpeas.
  2. Steam beetroot for about 25 to 45 mins. Medium size about 30mins. If its cooked a little too long no big deal.
  3. In a liquidizer , blend oats, baking powder, pinch of salt, and cocoa until fine.
  4. Next, add melted coconut oil, sweetener, and milk into the liquidizer and blend thoroughly.
  5. When the dough is smooth, fold in chickpeas and cooked, grated beet and blend.
  6. Put dough into a baking tray ( lined with baking paper ), you can sprinkle with dark chocolate chips or cocoa nibs and bake at 190 degrees Celsius (375 °F) for 25 to 35 minutes.
  7. Take it out of oven when the top is slightly brown and a skewer comes out clean.
  8. Let the baked brownie cool for at least 15 minutes and then cut into smaller pieces.

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