Healthy beetroot brownie

This brownie recipe is a great way to get some extra veggies into your day and has the added benefit of being refined sugar and dairy free. Perfect to be enjoyed warm on a cooler evening or a healthy addition to lunchboxes for school and work.

Makes: 16 brownies


  • 100g (1 cup) almond meal
  • 30g (1/4 cup) raw cacao powder
  • 1 cup grated raw beetroot, skin on
  • 3 large eggs
  • 125ml (1/2 cup) of coconut oil, melted
  • 1 teaspoon gluten-free baking powder
  • 1 vanilla pod, split and scraped (or a pink of vanilla powder or a dash of vanilla extract)
  • 60ml (1/4 cup) honey


  1. Preheat the oven to 180°C and line a 23 x 23 cm baking tray with baking paper.
  2. Put the almond meal and cacao powder in a large bowl and mix together, then add all the other ingredients and mix until they form a batter.
  3. Pour the batter into the prepared baking tray and cook for 20-25 minutes or until a skewer inserted in the middle comes out clean.
  4. Remove from the oven and allow to cool slightly, then cut into pieces.

Serving suggestion: As these brownies are dairy free, if serving warm try coconut yoghurt as a dairy free option instead of whipped cream or ice cream.

Source: The Happy Cookbook by Lola Berry