Beet Brownie

Experimental along a Paleo theme: this takes up the sweetness from beetroots and uses a mixture of cocoa, coconut and ground almonds as a “flour”.¬† Making it packed full of antioxidants and with a low glycaemic load.

Beet Brownies
Beet Brownies

I try not to use too many ingredients¬† and go for as simple a method as possible, as we’re all way too busy to make cakes.¬† I do use the food processor to grate the beetroot this way you can get a really fine grate but its not very cave man, a normal grater will do.



Makes 12 individual cakes


  • 125g/ 1 1/2 Cups of grated beetroot
  • 2 eggs
  • 40g/ 1/2 cup coconut flour
  • 40g/ 1/2 cup ground almonds
  • 40g/ 1/2 cup cocoa powder
  • 50g/ 2 tblsp coconut oil
  • 1-2 tblsp honey
  • 1tsp baking powder


  1. Put all ingredients into a bowel except for the coconut oil and honey.
  2. Melt the coconut oil and honey together and add to the other ingredients beat all together well to form a loose cake mixture.
  3. Put into a well oiled muffin tin.
  4. Cook for 15-20 mins @180C/350F/Gas Mark 4
  5. Allow to cool and try not to eat all at once!