Ingredients
- 18 g (4+1/2 tsp) Ener-G Egg Replacer
- 1/2 cup Unsweetened Almond Milk
- 138 g (1/2 cup + 1 tbs) Roasted Beet Puree*
- 2 tbs Natural Red Food Coloring (I used Natures Flavors)
- 2 tsp Vanilla Extract
- 2 tsp Butter Extract (not optional!)
- 1 tsp Stevia Extract
- 144 g (3/4 cup) Homemade Vanilla Sugar** (or sweetener of choice)
- 160 g (1 cup) Brown Rice Flour
- 136 g (1 cup) Sweet White Sorghum Flour
- 20 g (1/4 cup) Regular Cocoa Powder (unsweetened)
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 28 g (2 tbs) Coconut Oil*, melted
- 1 tsp Apple Cider Vinegar*
Preparation
Step 1
Preheat the oven to 350 degrees Fahrenheit and line an 8" brownie pan with parchment paper both ways.
In a large bowl, whisk together the egg replacer and almond milk. Whisk in the beet puree, food coloring, extracts and vanilla sugar.
In a medium-sized bowl, whisk together the brown rice flour, sorghum flour, cocoa powder, baking powder and salt.
Quickly stir the coconut oil and vinegar into the wet ingredients then dump the dry ingredients on top and fold together well (batter will be thick).
Scoop batter into the prepared pan and spread/flatten. Bake for ~36 minutes or until the surface springs back when tapped. Transfer to a wire cooling rack and let cool completely. Slice and serve!
Notes
*I used leftover roasted beet puree from another red velvet recipe so it was still cold from the fridge. I stirred the coconut oil and vinegar to the wet ingredients and immediately dumped in the dry ingredients and folded the batter together. If you don't work quickly enough (if using a cold ingredient) the coconut oil will firm up before you know it and won't spread through the batter well enough.
**I have made these brownies with sucanat with delicious results but the brownies were slightly darker. If you want vibrant red brownies use a light colored sweetener like erythritol.