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Updated September 20, 2016
lb beets, stem and root cut off, peeled
cups Cocoa Puffs™ cereal
teaspoon unsweetened cocoa powder
teaspoon black pepper
large eggs, lightly beaten
teaspoon fresh thyme leaves
Minced parsley, olive oil, lemon juice, lemon zest, if desired
Cut the beets into 1-inch pieces; reserve 1-inch piece for sauce.
Pulverize Cocoa Puffs™ cereal using a spice grinder or small food processor. Combine the pulverized Cocoa Puffs™ cereal with the cocoa powder, salt and pepper. Place in small bowl; set aside.
Place eggs in shallow bowl; set aside. Place cornstarch in another shallow bowl. Toss remaining beets in the cornstarch, shaking off any excess. Coat each piece of beet in egg, and then dredge in the Cocoa Puffs™ cereal mixture. Place the coated beets on a greased cookie sheet and bake for 40 to 45 minutes or until fork tender.
Meanwhile, in small bowl, combine the sour cream, 1 tablespoon olive oil, the thyme and salt. Grate the reserved piece of beet into the sauce; mix well. Keep chilled until ready to serve.
To serve, place a spoonful of the sauce on each plate; pile the beets up on top of the sauce. Garnish with minced parsley, a drizzle of olive oil, a squirt of lemon juice and some lemon zest, if desired.
- These smell like chocolate cake when they are baking. I am pretty sure any kid would eat these without the garnish or sauce.
- No food processor? Place cereal in resealable food-storage plastic bag. Seal bag, and crush with rolling pin or meat mallet.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 4 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Now, before I go on, I’m not some creative genius and am certainly not the first person to put beets in baked goods. As odd as it may sound to some of you, there are plenty of recipes out there. Muffins, bars, and more brownies.
But I was on a mission to make these gluten-free, grain-free and super tasty. I’m not going to lie to you, I was actually rather skeptical throughout the whole process. And I like beets, but I didn’t want my brownies to actually taste like them.
After eating two (in the middle of shooting, I might add) and my husband asking for another almost immediately… I think it’s safe to say MISSION ACCOMPLISHED. I then shared the last few with some friends. They didn’t even know there were beets in them. <happy dance. I win>
Ugh, you guys. Nothing makes me happier than #killinit on a healthy dessert recipe like this one. And then being able to share it with you all. BEST THING EVER. I seriously do find so much joy in sharing healthy recipes (that taste good) with you all, and inspiring healthy living through nutritious food and sweating it up. I’m hoping that by posting this recipe, I am showing you that eating healthy does not have to mean flavorless, boring, plain salads and no treats. If you’ve taken a look around the blog here, you’ll see I am all about the treats (and colorful salads). Plus I just love baking and eating massive salads, truthfully. Since shifting towards a more whole-foods, less processed diet, it has forced me to get creative in the kitchen, especially when it comes to baking. Again, not to say I don’t alternate between some of the traditional ingredients (like these cookies). But I’ve enjoyed finding healthier alternatives to incorporate into my treats.
These beet brownies use mainly melted chocolate, cacao powder, and just a bit of coconut flour for the base which keeps them both grain-free and gluten-free. They’re a cross between a fudgey and dense cakey brownie, but not airy or cake-like at all. They’re kind of delicious… Just trust me.
Cook beets in a medium pot of boiling unsalted water until tender, 30–40 minutes, depending on size. Drain and rinse under cold water until cool enough to handle. Cut off stem end, then peel and cut beets into large pieces. Transfer to a blender and add 2 Tbsp. water. Blend, adding water 1 Tbsp. at a time as needed, until a smooth purée forms—it should be the consistency of applesauce. Measure out 1 cup purée (reserve remaining purée for another use, such as blending into a smoothie).
Preheat oven to 350°. Line bottom of an 8" round cake pan with parchment. Grease with oil, then dust with cocoa powder, tapping out excess.
Whisk almond flour, baking soda, cinnamon, and remaining ½ cup cocoa powder in a medium bowl set aside.
Heat chocolate and remaining 2 Tbsp. oil in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often, until melted. Remove bowl from heat. Stir in vinegar, vanilla, and reserved 1 cup beet purée until smooth.
Beat eggs, brown sugar, and salt in the large bowl of a stand mixer fitted with the whisk attachment on medium-high speed (or use an electric mixer and large bowl) until more than tripled in volume and mixture holds a ribbon for several seconds when beater is lifted above batter, 5–7 minutes. Thoroughly beating the eggs is key to creating an aerated, light crumb and is a critical step when using gluten-free ingredients.
Pour chocolate-beet mixture into egg mixture and beat on medium-low speed until combined. Turn mixer off and gently tip in reserved dry ingredients. Beat on lowest speed, scraping down bowl as needed, until combined.
Transfer batter to prepared pan. Bake cake until a tester inserted into the center comes out clean and the top springs back when gently pressed, 45–50 minutes. Let cool 10 minutes. Carefully run a knife around edges of pan, then invert cake onto a wire rack and let cool.
Heat chocolate, oil, vanilla, and salt in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often, until chocolate is melted. Let cool, stirring occasionally, until mixture is thickened and cool enough to touch, 10–15 minutes.
Place rack with cake on a rimmed baking sheet. Pour glaze over center of cake to cover top, tilting baking sheet slightly to encourage a few drips to run over sides of cake. Sprinkle with luster dust (if using). Let sit at room temperature until glaze is set, 2–3 hours.
Do Ahead: Cake (without luster dust) can be glazed 2 days ahead. Cover and store at room temperature.
How would you rate Heartbeet Chocolate Cake?
incredible incredible incredible CAKE! Beautiful, moist, and delicious. My dutch process chocolate wasn't incorporating as smoothly as I wanted it to when I added it to the eggy mix, so I had added a little extra mix time on that step. I also added some berries on top after the glaze set for about an hour, and it gave it the perfect balance of sweet and tart. My family had multiple slices all at once because it was so good. It is definitely the best gluten-free cake I've ever made!
An AMAZING CAKE! I usually don't bake dairy or gluten free for fear of losing richness but wow. this is probably the best chocolate cake I have EVER had. Seriously. make this cake.
This has become my go-to cake. Apart from being generous with the cocoa and chocolate bits, I follow the recipe, then just shake powdered sugar on top (skip the icing). We get many beets in our winter farm share and this is a delicious and fun way to use them. Does this make the cake healthy? I think yes!
Has anyone ever tried it with apple sauce?
Absolutely delicious. Couldn't taste the beets at all. It tasted very rich and the cake itself was nice and moist. Love it!
This is legitimately one of the best chocolate cakes I have ever tasted. I made this yesterday for my dad's birthday, and it was a hit! The earthiness of the beets balances with the chocolate to create a deep richness that isn't sickly sweet or cavity-inducing. I would recommend using a 9 inch pan, but other than that, this recipe is perfect! I will be making this again and again.
I hated this cake while I was making it. Boil the beet, process the beat, process the almonds (didn't have flour so made meal which still worked), melt chocolate in a bain marie, beet the eggs and sugar for hours, three separate bowls. my kid kept asking if he could help and I just yelled NO! But. it is legit so delicious and I like it as much (more?) than just about any chocolate cake I can remember. It's a lovely mix between a regular chocolate cake and something denser like a flourless cake. I may have to make it again.
I was a little wary after reading some of the comments. But I had some roasted beets and the kid wanted cake. It was amazing! No beet taste. I used a mix of dark cocoa powder from King Arthur Flour and Hershey's Special Dark. Instead of the glaze, I made a dehydrated raspberry frosting. Incredibly moist and chocolatey!
In response to Susanryancak: I used almond meal from Trader Joe’s. Worked beautifully. Good texture, moist. Loved this recipe
LOVE THIS RECIPE. and its GF and dairy free. Delicate crumb, chocolaty sophisticated flavor, not too sweet. My “go to” for chocolate cake. One change: use 9” pan. 8” too small and batter spills over. Bake 40-45 minutes.
I registered just to comment how much I love this recipe - next time, I’ll add 1 tsp of espresso to purée . I used packaged beets (small one as 3 beets was perfect).
Can this be frozen for later use? Has anyone tried with successful results? Thanks!
DE·LI·CIOUS ! I was baffle by the result. Moist, dark chocolaty, no beet taste at all. Definitely has a long shelve life on the counter. I don't know if it is a specificity of France, but here, it is easy to find pre-boiled and pre-peeled beets which reduces significantly the preparation time. I didn't emulsify properly the glaze though, mine is mat and not glossy, but still delicious : ) As usual, would be so much better to have the equivalent in grams for everything : )
Will full eggs triple in size after beating for 5-7 mins or do you just use the egg whites? Thanks!
This cake is amazing you cannot taste the beets but they make it nice and moist. I followed the recipe as written with no substitutions and it came out perfectly. I used about 1 1/2 lbs of beets to make the puree and did not have an excessive amount leftover. This is probably the best gluten free cake that I have had!
Beets for Babies Recipe
If your people hail from the Caribbean, chances are high that you’ve consumed your fair share of beetroot juice with lime, ginger and/or sweetened milk. It’s an island favorite! In America, beets are pretty polarizing. People seem to either love them or hate them. Even my own home is a house divided when it comes to beets. My husband is not a fan but I can’t get enough. Yum, yum!
No matter how we feel about beets, our babies are just beginning their journey with food. The more we can do to expose them to a wide variety of food (even the food we don’t like), the better chance they’ll have at getting the nutrients they need from the food they consume. This beet recipe is really simple to make and the beets can either be blended, mashed for a chunkier texture or left whole but cut into the appropriate shape and size for your baby to safely consume.
Why it’s Healthy: Beets contain B-vitamins, folate, and most minerals. Their combination of copper and vitamin C helps increase your baby’s absorption of iron from the plant, which is key because iron is a critical nutrient (and one that babies often don’t get enough of).
Recipe: Roasted Beets
Avocado or healthy high-heat oil
Wash the beets and remove the leaves and stems, which can be sautéed and finely chopped, if desired.
Pre-heat your oven to 400 degrees. Quarter the beetroots. Coat the wedges in avocado oil and place in a covered casserole dish.
Roast until soft, which can take between 30 minutes to 1 hour depending on the size of the beet. They’re done when a knife easily slides into the thickest part.
Uncover the dish and let the beets cool. Once cool to the touch, slip off the skin with your hands and cut into age-appropriate shapes per our suggestions above.
- Butter: you can substitute melted coconut oil in this recipe for the melted butter in a 1:1 ratio.
- Maple syrup: honey or any other liquid sweetener would work well.
- Almond flour: please note that these brownies will likely not turn out well if you substitute coconut flour for the almond flour. I have not tried the recipe with any other gluten free flour, so please report back if you give it a try and have success!
For another sweet beet treat, try the Beet and Carrot Veggie Applesauce! The Zucchini Carrot Oat Muffins and Carrot Banana Breakfast Bread are other reader favorites.
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