Red Velvet Valentine Brownies 💋🌹

This weeks stunning recipe is brought to you by Liv from @nourishinglively. Jump over to her page and see what else she is doing with Freedom Spices blends.

 

 

Ingredients & Instructions: 

 

❣️ 1 & 1/4 cups of coconut sugar 

❣️ 1 cup of raw beetroot (cubed) 

❣️ 1 teaspoon of lemon juice 

❣️ 1 teaspoon of vanilla essence 

❣️ 1/2 a cup of coconut milk 

❣️ 1/2 a cup of rice bran oil 

 

 Blend all above ingredients in blender until well combined 

 

❣️ 1 & 1/2 cups of wholemeal flour

❣️ 1 tsp of baking powder 

❣️ 1/2 tsp of Himalayan salt 

❣️ 2 tablespoons of cacao powder 

 

 Mix all dry ingredients in a seperate bowl before adding wet ingredients and folding through with a spatula. 

 Preheat oven to 175 degrees Celsius & grease brownie tin before pouring mixture evenly throughout. 

 Bake in oven for 25-30 minutes.  

 

Frosting: 

❣️ 1 cup of vegan butter 

❣️ 1/4 cup of coconut milk 

❣️ 1/2 a cup of icing sugar 

❣️ 1 teaspoon of @freedomspices beetroot latte 

 

 Place vegan butter and half icing sugar in a bowl and mix with electric mixer until creamed, add milk & extra icing sugar as required. Mixture should be fluffy & light in colour. 

 1/2 mixture and place in seperate bowls, add beetroot latte to one mixture and stir through. Place in microwave for 10-15 seconds  enough time for the mixture to become a paste like consistency. 

 Using the other 1/2 of the mixture allow brownie to cool, before spreading frosting evenly over the top. 

Place beetroot frosting in piping bag and drizzle evenly over brownie before swirling with knife (or in my case; give it an ombré look by mixing it in with the white frosting using a knife 🙆🏽‍♀️) 

 

Recipe by @popsugarau with a nourishing twist 💁🏽‍♀️🤗 

 

HAPPY BAKING LOVERS 👅💕✨ 

 

Warm wishes, 

LIV 

#nourishinglively 


Leave a comment

Please note, comments must be approved before they are published