Eggless Beetroot Brownie Recipe Made With Amaranth Flour
Indulge your senses in a delightful dessert that combines the earthy sweetness of beetroot with the rich, decadent flavors of chocolate. This Eggless Beetroot Brownie Recipe Made With Amaranth Flour not only caters to those who avoid eggs but also embraces a healthy twist with the inclusion of amaranth flour, making it gluten-free and full of wholesome goodness. Perfectly moist and fudgy, these brownies will satisfy your sweet tooth while providing a nutrient boost.
Ingredients
| Ingredient | Quantity |
|---|---|
| Beetroot Puree | 1/2 cup (steamed and pureed) |
| Semisweet Chocolate Chips | 1/2 cup |
| Brown Sugar (Demerara Sugar) | 1/2 cup (adjust to taste) |
| Cocoa Powder | 1/4 cup |
| Butter | 2 tablespoons (softened) |
| Vanilla Extract | 1 teaspoon |
| Ripe Bananas | 1/4 cup (mashed) |
| Rajgira Flour (Amaranth Flour) | 3/4 cup |
| Baking Powder | 3/4 teaspoon |
| Walnuts (chopped) | 1/2 cup |
| Salt | 1/4 teaspoon |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | Approx. 150 |
| Protein | 3 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 3 g |
| Sugars | 8 g |
| Fat | 6 g |
| Saturated Fat | 2 g |
Preparation Time
| Type | Time |
|---|---|
| Preparation Time | 20 minutes |
| Cooking Time | 40 minutes |
| Total Time | 60 minutes |
Servings
| Serving Size | Servings |
|---|---|
| Each Brownie | 6 |
Cuisine
| Cuisine | Course | Diet |
|---|---|---|
| Continental | Dessert | Vegetarian |
Instructions
To start your culinary adventure with the Eggless Beetroot Brownie Recipe Made With Amaranth Flour, prepare all your ingredients to ensure a seamless cooking experience.
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Prepare the Beetroot: Steam the beetroots using a steamer or pressure cooker until they are very soft. Once cooked, allow them to cool before pureeing. Set aside the beetroot puree.
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Preheat the Oven: Preheat your oven to 180°C (350°F). Prepare an 8-inch square baking pan by lining it with parchment paper. If using aluminum foil, ensure to grease it with cooking spray, allowing for easy removal later.
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Melt the Chocolate: In a medium-sized bowl, melt the semisweet chocolate chips. You can use a double boiler or microwave; heat for about 1 minute and stir gently until smooth, taking care not to overheat or burn the chocolate.
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Combine Ingredients: In the bowl with the melted chocolate, mix in the beetroot puree, brown sugar, cocoa powder, softened butter, vanilla extract, and mashed bananas. Whisk until the mixture is smooth and creamy. For an easier blend, you can pulse the mixture in a mixer at low speed for about a minute.
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Mix the Dry Ingredients: In a separate mixing bowl, sift together the amaranth flour and baking powder. Pour in the smooth beetroot mixture and add the chopped walnuts and salt. Stir everything together gently using a spatula, being careful not to overmix.
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Bake the Brownies: Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 35-40 minutes. The edges should appear baked through, and the center should be set when you gently shake the pan. Look for the first signs of cracking on the brownie’s surface; it should be shiny and firm when cooked.
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Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack. Once cooled (after about an hour), cut them into neat squares.
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Pairing Suggestion: Serve your delightful Eggless Beetroot Brownies with a plate of Baked Potato & Peas Samosa with Phyllo Pastry and a steaming cup of Masala Chai for a perfect combination that will enchant your taste buds.
Enjoy the unique flavors and healthy goodness of these Eggless Beetroot Brownies, perfect for satisfying your sweet cravings in a nutritious way!
