Chocolate Banana + Beet Brownies

Flour, sugar and fat-free brownies? Yup, I went there.

I won't lie, I really wanted to hate this recipe but it was so simple I had to give it a go. Much to my surprise, the brownies turned out moist and delicious, with a texture and color more akin to red velvet cake. 

Note: the better the quality of your cocoa powder, the better your brownies will taste.

Serves 12

2 eggs (3 in Mexico City)
1/2 cup protein powder (I used vanilla and it was fine)
1/2 cup unsweetened cocoa powder
2 ripe bananas
1/3 cup chopped almonds or slivers
1 tsp. baking powder (a little less in Mexico City)
1/4 tsp. vanilla extract
2 red beets, boiled, peeled and cubed

1. Boil two beets for about 35 minutes. Cool in cold water. Then peel them and set aside.

1. Meanwhile, preheat yor oven to 325 degrees F (165 C) for about 15 minutes. Lightly grease a square baking ban or cupcake tins with coconut oil or PAM.

2. In a blender or bowl, process the pre-cooked beets, eggs, protein powder, cocoa powder, vanilla extract, bananas, almonds, and baking powder. Yep, just throw everything in there, and combine until smooth.

3. Pour the brownie batter into the prepared dish. (Note: I over-filled the cupcake molds. See photo below once baked. Keep the liquid level below the top of the tin lining. And use cupcake liners to simplify your clean-up!)

 4. Bake for about 30 minutes. Remove from the oven and allow to cool about an hour before serving.

 4. Refrigerate until ready to eat. These last about a week.
Nutrition Facts (Per Serving)
Calories: 71
Protein: 5 grams
Carbs: 7 grams
Fat: 3 grams

This recipe was brought to you by Xavier, Mexico City's only U.S. trained Fitness + Nutrition Coach serving clients in Cuauhtehmoc and Polanco. I'd love to offer you a complimentary session so we can get acquainted. Book now by clicking here.

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