The holidays always serve up some unexpected dishes (a fruitcake will always come out of the left field, I promise you). Grandma always wants you to have the last slice of this or the last piece of that, and you can’t turn down grandma’s offerings. Before you know it, you’re stuffed on the good stuff. But just because it tastes good, doesn’t mean it has to be bad for you.
Chef Rebecca Weitzman blurs the lines of tasty and healthy with a special recipe for “VEGAN / GLUTEN FREE RED VELVET CHOCOLATE BROWNIES”, which is a mouthful to say, but well worth it. Rebecca has been known for her desserts after taking home a win on Food Network’s Chopped. Formally working under Bobby Flay, Chef Weitzman is now the Executive Chef of Soho’s Chalk Point Kitchen, which is where we celebrated our holiday party last week and were able to sample the brownie goodness.
After reading over all the details, are you ready to try them? Well of course you are, and that’s why we have left the recipe below.
2 cups of quinoa or teff flour
❤️ VEGAN / GLUTEN FREE RED VELVET CHOCOLATE BROWNIES ❤️
2 cups of gluten free all purpose baking flour
½ cups of vegan cocoa powder
1 cup of vegan dark chocolate chips
2 ½ cups of organic cane sugar
1 cup of avocado or coconut oil
4 cups of shredded red beets
1 teaspoon of kosher salt
1 tablespoon of pure vanilla extract
2 teaspoon of himalayan salt
3 tablespoon of baking powder
Combine the shredded beets with kosher salt and set aside for 1 hour. Wring them dry and mix in the pure vanilla extract
Mix all ingredients together in a large bowl
Pour mixture onto a non-stick or sprayed baking sheet
Bake in a 350 degrees preheated oven for 20-30 minutes
Let the brownies cool for 40 minutes