Gluten-Free Beetroot Slice
Indulge in the vibrant flavors and wholesome goodness of this **Gluten-Free Beetroot Slice**, a perfect fusion of natural sweetness and nutrient-rich ingredients. Featuring fresh, grated beetroot for a moist texture and a subtle earthy taste, this recipe is balanced with almond meal and gluten-free flour for a treat suitable for those avoiding gluten. A touch of cocoa powder brings a decadent chocolatey richness, while honey and dark chocolate chips add a layer of natural sweetness. Enhanced with a hint of vanilla and the optional crunch of walnuts, this slice is baked to perfection in under an hour, making it an effortlessly elegant snack or dessert. Ideal for health-conscious food lovers, this gluten-free creation is both satisfying and packed with opportunity for customization. Perfect for sharing or savoring throughout the week!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Fresh beetroot
- 200 grams Almond meal (almond flour)
- 75 grams Gluten-free plain flour
- 25 grams Cocoa powder
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 3 large Eggs
- 125 milliliters Coconut oil
- 100 grams Honey
- 1 teaspoon Vanilla extract
- 100 grams Dark chocolate chips (gluten-free)
- 50 grams Chopped walnuts (optional)
Instructions
Preheat your oven to 180°C (356°F) and line a rectangular baking dish (approximately 20x30 cm) with baking paper.
Begin by preparing the beetroot: peel and grate the fresh beetroot until you have about 250 grams. Set it aside.
In a large mixing bowl, combine the almond meal, gluten-free plain flour, cocoa powder, baking powder, and salt. Mix well to ensure even distribution.
In a separate bowl, whisk together the eggs, melted coconut oil (allow it to cool slightly before using), honey, and vanilla extract until well combined and smooth.
Gently fold the wet ingredients into the dry ingredients using a spatula or a wooden spoon. Be careful not to over mix.
Once combined, fold in the grated beetroot, ensuring it's evenly distributed throughout the batter.
Add the dark chocolate chips and chopped walnuts (if using), and gently fold them into the mixture.
Pour the mixture into the prepared baking dish, smoothing out the top with the back of a spoon or spatula for an even layer.
Bake in the preheated oven for about 35 to 40 minutes, or until a skewer inserted into the center comes out mostly clean with just a few moist crumbs.
Once baked, remove from the oven and allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Cut the cooled beetroot slice into 12 even pieces and serve as a snack or dessert. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
4040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 299.9 g | 384% | |
| Saturated Fat | 132.1 g | 660% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2502 mg | 109% | |
| Total Carbohydrate | 287.7 g | 105% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 150.5 g | ||
| Protein | 89.7 g | 179% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 798 mg | 61% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 3450 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
