Gluten-Free Beetroot Slice

Indulge in the wholesome goodness of this *Gluten-Free Beetroot Slice*, a moist and fudgy treat bursting with earthy flavors and a hint of natural sweetness. Perfect for dessert or a midday snack, this recipe combines freshly grated beetroot with nutrient-rich almond meal, gluten-free flour, and a touch of honey for sweetness, making it a healthier twist on traditional chocolate slices. Rich cocoa powder and melty dark chocolate chips elevate the decadence, while optional chopped walnuts add a delightful crunch. Made in just under an hour, this recipe is easy to whip up and suitable for those with gluten sensitivities. Enjoy this vibrant slice on its own or pair it with coffee for a truly satisfying experience!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 12

Ingredients

• 250 grams Fresh beetroot
• 200 grams Almond meal (almond flour)
• 75 grams Gluten-free plain flour
• 25 grams Cocoa powder
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 3 large Eggs
• 125 milliliters Coconut oil
• 100 grams Honey
• 1 teaspoon Vanilla extract
• 100 grams Dark chocolate chips (gluten-free)
• 50 grams Chopped walnuts (optional)

Directions

Step 1

Preheat your oven to 180°C (356°F) and line a rectangular baking dish (approximately 20x30 cm) with baking paper.

Step 2

Begin by preparing the beetroot: peel and grate the fresh beetroot until you have about 250 grams. Set it aside.

Step 3

In a large mixing bowl, combine the almond meal, gluten-free plain flour, cocoa powder, baking powder, and salt. Mix well to ensure even distribution.

Step 4

In a separate bowl, whisk together the eggs, melted coconut oil (allow it to cool slightly before using), honey, and vanilla extract until well combined and smooth.

Step 5

Gently fold the wet ingredients into the dry ingredients using a spatula or a wooden spoon. Be careful not to over mix.

Step 6

Once combined, fold in the grated beetroot, ensuring it's evenly distributed throughout the batter.

Step 7

Add the dark chocolate chips and chopped walnuts (if using), and gently fold them into the mixture.

Step 8

Pour the mixture into the prepared baking dish, smoothing out the top with the back of a spoon or spatula for an even layer.

Step 9

Bake in the preheated oven for about 35 to 40 minutes, or until a skewer inserted into the center comes out mostly clean with just a few moist crumbs.

Step 10

Once baked, remove from the oven and allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Step 11

Cut the cooled beetroot slice into 12 even pieces and serve as a snack or dessert. Store any leftovers in an airtight container for up to 3 days.

Nutrition Facts

Serving size	1084.7 grams (1084.7g)

Amount per serving	% Daily Value*
Calories	4040

Total Fat 299.90g	384%
Saturated Fat 132.10g	661%
Polyunsaturated Fat 2.10g
Cholesterol 558mg	186%
Sodium 2502mg	109%
Total Carbohydrate 287.70g	105%
Dietary Fiber 47.80g	171%
Total Sugars 150.50g
Protein 89.70g	179%

Vitamin D 123IU	615%
Calcium 798mg	61%
Iron 25mg	138%
Potassium 3450mg	73%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.1%

Protein: 8.5%

Carbs: 27.3%