Name: Fudgiest Chocolate Beet Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: an 8" x 12" tray
Cuisine: Dessert
Ingredients: 1 cup + 2 tbsp of my gluten-free all purpose flour mix {combine: ½ cup brown rice flour, 6 tbsp sweet sticky rice flour, ¼ cup tapioca flour, ¼tsp guar gum} {or for a store-bought mix, I recommend using Pamela's Artisan Flour Blend}; ½ cup cocoa powder; 1 tsp cinnamon; 1 tsp gluten-free baking powder; ½ tsp baking soda; ¼ tsp salt; 1 cup cooked beet puree {see notes}; 1 cup maple syrup; ½ cup beet water {leftover from cooking, or just use regular water or mylk}; 1 tbsp vanilla; 1 cup non-dairy chopped chocolate chips; ¼ cup non-dairy butter {note, if your butter is unsalted, add a generous dash in}; ¼ cup beet water; 1 tsp vanilla; ½ tsp pure almond extract; Some non-dairy powdered milk {I used powdered non-dairy coconut milk -- I use this in place of powdered sugar} or cocoa powder for dusting

Ingredients

1½ ripe bananas
9 soft medjool dates
1 tsp pure vanilla extract
¼ cup water
dash of sea salt
¼ cup cacao powder
½ cup sweet sticky rice flour {also known as glutinous rice flour, mochiko/mochi flour}

Instructions

When ready to frost, place bananas, medjool dates, vanilla, water, and sea salt into a blender and blend into a smooth consistency, add cacao powder and sweet sticky rice flour and blend until mixture is uniform. Frost the cooled brownies and enjoy! Or chill if you want the frosting to firm up more.