Nut-Free Beetroot Slice
Delightfully moist and vibrantly rich, this Nut-Free Beetroot Slice is a must-try treat that's as nutritious as it is delicious. Featuring the earthy sweetness of fresh grated beetroot and the indulgent depth of cocoa powder, this unique twist on a classic chocolate slice is free from nuts, making it an inclusive option for allergy-conscious households. The recipe balances the natural moisture of beetroot with creamy butter and a hint of vanilla, creating a soft, tender crumb that's perfect for sharing. Quick to prepare in just 20 minutes and baked to perfection in 35, this recipe yields 12 beautifully portioned squares that can be enjoyed as a snack, dessert, or even a lunchbox favorite. Whether you're catering to dietary needs or simply looking for a creative way to use beetroot, this easy-to-make slice will be your new go-to.
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Ingredients
- 2 medium-sized, raw Beetroot
- 150 grams All-purpose flour
- 30 grams Cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 150 grams Caster sugar
- 125 grams Unsalted butter
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 60 milliliters Milk
Directions
Step 1
Preheat your oven to 180°C (355°F). Grease and line a 20x20 cm (8x8 inch) baking tin with parchment paper.
Step 2
Peel and grate the beetroot using a fine grater. Set aside. You should have approximately 1 cup of grated beetroot.
Step 3
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
Step 4
In a separate bowl, beat together the caster sugar and unsalted butter until light and fluffy.
Step 5
Add the eggs to the butter mixture one at a time, beating well after each addition. Stir in the vanilla extract.
Step 6
Fold the grated beetroot into the wet mixture until combined.
Step 7
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Step 8
Pour the batter into the prepared baking tin, spreading it evenly.
Step 9
Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center comes out clean.
Step 10
Allow the beetroot slice to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Step 11
Once cooled, slice into 12 equal squares and serve.
Nutrition Facts
| Serving size | 864.7 grams (864.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2400 |
| Total Fat 124.00g | 159% |
| Saturated Fat 69.10g | 345% |
| Polyunsaturated Fat 0.20g | |
| Cholesterol 654mg | 218% |
| Sodium 2006mg | 87% |
| Total Carbohydrate 311.80g | 113% |
| Dietary Fiber 19.90g | 71% |
| Total Sugars 171.30g | |
| Protein 40.70g | 81% |
| Vitamin D 109IU | 546% |
| Calcium 259mg | 20% |
| Iron 15mg | 83% |
| Potassium 1657mg | 35% |
Source of Calories