May
5
2012

“Can’t Beet ‘em” Paleo Strawberry Brownies

16 comments

 

Beets, beets! They’re wonderful things!

The more you eat ‘em, the more…

um…

Red your food is!

Ok, so I’m not great at rhyming, but I am great at baking. Even with my non-scientific ways around the kitchen, I can still whip up a brownie or cookie without perfectly measuring ingredients… I know… sorry, folks!

But I really think I should give credit to the real magic-worker in the kitchen. The oven! (please see here that I love my oven)

You see, the oven is what really brings batters to life. So gooey and warm on the inside, crisp and delicious on the outside.

And you can roast beets in the oven. Wash whole beet well, wrap in tin-foil, and bake at 425 degrees for about a half hour, or until you can easily stick a fork in it. Easy.

And after you roast that beet, you can puree it into magic potions, delightful colors, and make some of the best darn healthy brownies around. Paleo and gluten and sugar free even!

Plus, the more of these brownies you eat, the more veggie goodness you’re putting in your body. It’s just win-win all around here, folks. But please note, these brownies are not your average, sugar-loaded, white-flour-gluten-chemicals-and-more brownies some might be used to- or even looking for. These brownies are slightly sweetened and wonderfully moist. But if you’re looking for “bring-me-to-work” baked good, then try out my Decadent Chocolate [Beet] Cake. You won’t be disappointed with either path you take. ;)

I’m telling you, What Runs Lori is my way of giving back to society… one magical beet-laden brownie at a time. :)

These brownies are so moist and delicious, I highly encourage you to test them out for yourself. And throw in any extras you’d like! Cayenne powder, perhaps? Maybe some chocolate chips… Even swirls of raspberries would be incredible. The more the merrier.

After, before, or during the making of these moist and delicious brownies, head on over to enter to win your Rebootizer oxidizing pack of recovery! After all, it’s Cinco De Mayo- you’re probably going to need a few of these after this weekend, right?! Enter now!

Today’s Rebootizer not-so-secret ingredient #5 is Artichoke. This antioxidant and liver protector pairs wonderfully with the other ingredients inside every fun squeeze bag of Rebootizer. And Cinco De Mayo may put your liver in need of some antioxidating and protecting nourishment.

Tomorrow we’re exploring beets in smoothies (seriously, a MUST try!)!

For more beet-wonderful recipes, try my Decadent Chocolate [Beet] Cake and Red Velvet Oats.

Beets! Like ‘em, hate ‘em, ever used them in food?

What are your plans this Cinco De Mayo?

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{ 13 comments… read them below or add one }

teabagginit May 5, 2012 at 9:44 AM

these look awesome! i love adding beets to food – such a natural way to get some vibrant color! i used to add some beet juice to my raspberry sugar cookies to give them more pink-pop!
teabagginit´s last blog post ..The burden of hiding

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Ela May 5, 2012 at 2:32 PM

Sounds good! I’d like to make without eggs, probably easy enough. I made a raw choc bday cake at a retreat once using beet pulp–it was amazing. With strawberry frosting everyone swooned over!

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Kim May 5, 2012 at 7:51 PM

Great idea! I love the part about adding in raspberries!! I think I will have to try this out soon! Thanks Lori!

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Sabrina May 6, 2012 at 9:24 AM

I just made these and oh my goodness, they are amazing! I used chia seeds instead of eggs and it worked just fine. I love beets but I’ve never used them in any baked goods before

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Pure2raw twins May 6, 2012 at 3:14 PM

Lori these look amazing! love the red color shining through those brownies!!! we will have to give them a try :) we love our beets!
Pure2raw twins´s last blog post ..finally waffles + toning up

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tanya ci May 13, 2012 at 7:40 AM

I tried making these but they were too beety/earthy tasting, and I love beets. My poor husband thought they tasted like dirt!
I followed all steps and used all the ingredients so not sure how to fix that.

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Lauren June 5, 2012 at 7:27 AM

maybe peel the beets? Or perhaps they weren’t quite ripe – then the sugars aren’t there to develop by roasting.
I’ve just made beet/carrot/ginger juice in my blender, and am left with a bowl of pulp. I’m goingto try these using that and reduce the coconut flour a bit. Wish me luck!

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Sarah September 20, 2012 at 8:08 PM

I fell in love with beets this summer. Your reciepes are mouth watering. This will be a favorite.

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Dan F October 3, 2012 at 12:56 PM

Wow, I just made these last night and they were really good. I didn’t have dates, so I just put in 6 tablespoons of date sugar. I also chopped up half a banana and threw it in with the strawberries. It came out perfectly, like a really rich, moist chocolate cake/brownie combination! Goes great with a glass of raw milk!

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Kate March 19, 2013 at 12:36 PM

Quick question – since the beets should be roasted first can I simply use a package of Trader Joe’s “steamed and peeled baby beets”? Pretty sure the ingredients are just beets and their juice. I’d obviously measure accordingly and omit the juice. But they are pretty sweet so I assume their just as good as a roasted beet. Thoughts?

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Courtney October 1, 2013 at 11:55 PM

Just made these and they are awesome! And my kids won’t even know they’re eating beetroot! Thanks!

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Jasmyne October 27, 2013 at 3:03 PM

Hey Lori!

I love following you and love these brownies!!! Thanks for sharing your journey and awesome ideas. Namaste!

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