I have always loved anything to do with red velvet…When I was still in school, my Home Economics teacher gave us a red velvet cake recipe that I must have made for every family function for close on 5 years. I know that recipe by heart. It brings back the best memories.
When Sheldon and I went cake testing for our wedding, I had my heart set on a red velvet cake. I mean, red is the colour of love isn’t it? To me it made perfect sense, but Sheldon wasn’t a fan, so we had to compromise.
As a die hard fan of red velvet EVERYTHING, I knew I had to make a healthy red velvet blondie, and I tell you what, Sheldon managed to demolish these in about a day and a half…If only I had come up with this recipe before my wedding!!!
Red Velvet Blondies
Ingredients
- 2 ¼ cups oat flour
- ½ cup chickpeas, drained and rinsed
- 1 cup bottled beetroot slices, drained and rinsed
- 1/3 cup light coconut milk
- ¼ cup water
- ¼ cup organic coconut oil
- ½ cup honey/ agave/ maple syrup
- 1 tsp vanilla essence
- ½ tsp bicarb
- ¼ tsp Himalayan salt
- ½ cup dark chocolate chips/chopped sugar free chocolate
Instructions
Preheat oven to 180’ and line a brownie tray with some tinfoil, shiny side up.
Add the chickpeas, coconut milk, water, coconut oil, honey and vanilla essence to a blender and blend until the mixture starts looking like hummus (i.e. no lumps)
Add the beetroot to this mixture and mix until all of the beetroot has been blended together with the chickpea mixture.
Add the oat flour, bicarb and salt and mix until just combined- make sure not to over mix!
Lastly, fold the chocolate chips into this mixture and spoon evenly onto the prepared baking tray.
Bake for 25 minutes and allow the brownies to cool properly before slicing.
what do you think?