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Healthy Red Velvet Brownie (Gluten Free)

by Naomi (follow)
For my recipes recipeyum.com.au/cookbook/108127/ and healthy options and tips on healthyhints.com.au/profile/108127/
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Moist, delicious, easy to make with a tasty chocolate base and beetroot for natural colour. The zucchini and beetroot make this brownie moist and a healthier alternative to standard red velvet cakes.

It is refined sugar, gluten and lactose free and can be adjusted for low FODMAP. This is great for dessert or anytime you need to bake for large groups.

Red Velvet Brownie
Moist red velvet brownie

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 20 slices

For the red velvet brownie
1/2 cup olive oil
2 eggs
1/4 cup maple syrup
1 tbsp vanilla essence
1/4 cup cacao or cocoa
1 1/2 cups almond meal (or gluten free flour)
1 tsp baking powder
2 cups grated zucchini (1/2 cup extra for low FODMAP)
1 large beetroot, grated (or 1 tbsp red food colouring for low FODMAP)

For the icing
1/3 cup Nuttelex
1/3 cup maple syrup
1/3 cacao or cocoa
1 tsp vanilla essence

Preheat the oven to 175 degrees. Line a 20 x 30cm rectangular tin with baking paper.
Whisk the oil, eggs, maple syrup and vanilla essence in a bowl.
Add the almond meal and cacao into the wet ingredients, stir to combine.
Add the beetroot, stir to infuse the colour.

Red Velvet Brownie
The beetroot gives a great colour

Add the zucchini and stir to combine.

Red Velvet Brownie
Mix well to form the batter

Pour the batter into the cake tin and bake for 25 minutes or until cooked through.

Red Velvet Brownie
Pour the batter into the cake tin

Cool the cake completely in the tin.
Whisk the icing ingredients until smooth.
Remove from the cake tin, coat with the icing and slice to desired size.

If you like chocolate you may like to try my chocolate crepes or cacoa moulten lava cake.

For more of my recipes visit Naomi's recipes

#Red velvet brownie
#Refined sugar free
#Gluten free
#Lactose free
I like this Recipe - 3
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