Divine Grain-Free & Paleo Red Velvet Brownies

Makes 1 loaf tin, 8 squares

Red velvet is one of my favourite flavours in baking, but it’s not often you come across a grain-free version - so like most things, I made my own version! The texture of this is divine, I prefer it straight from the fridge!

Make sure the coconut flour and cocoa powder have been sifted properly to ensure that no lumps remain. This is the perfect recipe for Valentine’s Day or it can also be festive if you add some Christmas sprinkles to the top!

Ingredients

1 egg + egg yolk room temperature

1/4 C maple syrup

2 Tbsp coconut sugar

1/3 C melted butter/ghee and cooled

3/4 C (80 g) almond flour

1/4 C (30 g) coconut flour

2 Tbsp tapioca flour

2 tsp freeze-dried beetroot powdered

2 tsp cocoa powder

1/2 tsp baking soda

1/3 C white chocolate chips of choice

Method

Beat the eggs, maple syrup and sugar together for a few minutes, until the mixture is light and foamy, then whisk in the butter. In a separate bowl combine all of the dry ingredients. Mix the dry and wet ingredients and let sit for a few minutes so the flour can hydrate. Fold through the chocolate chips, then press the mixture into a lined loaf tin. Bake in the oven for 15 minutes at 180 C. If it’s a little jiggly it’s okay as we don’t want to overbake it, just let it cool before cutting (or refrigerating). Store airtight in the refrigerator or freezer.