Have you ever wished chocolate could count as a vegetable? Well, this recipe is for you (or your kiddos!) Rich, moist, chocolately dessert with heart-healthy beets that are so subtle you won't even know they're there.
Preheat oven to 345F. Grease a 9x6 glass or metal pan.
Melt coconut oil in microwave or in a sauce pan at medium heat until it forms a liquid.
Place coconut oil in a bowl and add sugar. Mix well.
In separate bowl, beat eggs, then pour them into the sugar and oil mixture.
Add vanilla extract and pureed beets. Mix well.
In a separate bowl, add flour, sugar, cocoa powder, salt and baking powder together.
Combine these dry ingredients with the beet, flour, sugar, oil mixture. Mix well.
Pour into greased pan.
Bake 30 minutes or until you can a toothpick in the center and it comes out clean.
*To make beet puree, quarter the beets and either boil them or bake them at 400 degrees F for about 1 hour. I like baking them better, since they retain their beautiful color. Once they are soft, put them in a food processor until they are a smooth consistency. One beet equals about 1/2 cup beet puree.
*If you would like to make this recipe gluten free, use 1/4 cup of almond or coconut flour instead of 3/4 cups all purpose flour. The general rule of thumb is to replace every cup of all purpose flour with 1/3 to 1/4 cup of either almond or coconut flour, so this would be a 1:3 or 1:4 almond/coconut flour to regular flour ratio. You can also use all purpose gluten-free baking flour at a 1:1 ratio of regular flour. Just add 1/4 teaspoon of xantham gum per cup of flour. I hope you enjoy!