Ingredients
- Butter Flavored nonstick
- cooking spray
- 1/2 Canned Beets,
- Drained & Chopped
- 7 oz (about 1 cup) Red Beans,
- Drain & Rinse
- 1/2 C Cocoa Powder,
- Unsweetened
- 3/4 C Egg Beaters
- 3 Tbsp Whole Wheat
- Pastry Flour
- 3/4 C Agave Nectar
- 1 Tbsp Butter, Melted
- 1 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 2 tsp Red Food Coloring
Preparation
Step 1
Bake 350° 8"pan
Preheat oven. Spray baking pan w/cooking spray.
Combine the beets, cocoa powder, egg
beater & flour in the bowl of a food
processor. Process until the mixture is
smooth, about 2 minutes, scraping down
the bowl halfway through.
Add the agave nectar, butter, vanilla,
almond extract & food coloring. Process
until all ingredients are combined, about
1 minute.
Pour the batter into prepared baking pan,
smooth the top with a spatula.
Bake 20 minutes, turning pan halfway
through baking time. After 20 minute
bake turn oven temperature down to
300° and bake for another 5-8 minutes,
until a toothpick in center of cake comes
out with a little bit of soft batter on it.
Toothpick should not come out clean.
If it does , it's overcooked.
Let cake cool completely in baking pan
on a wire rack. Then put it in fridge
for a least 3 hours. When it's cold,
cut into 12 squares & serve. Refrigerate
any leftovers. Makes 12 bars,
106 Calories each.
Rocco Di Spirito's do over recipe.
April 2011