1¼ cup gluten free all purpose flour (such as Bob’s Red Mill-or substitute regular all purpose flour if you are not concerned about being gluten free
½ cup chocolate powder (preferably raw, organic and free trade)
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
½ Tablespoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
1 cup organic sugar
⅓ cup chopped walnuts
For the flax egg:
3 Tablespoons ground flax
4½ oz. warm water
For the wet mix:
¾ cup safflower oil
¾ teaspoon vanilla extract
3 oz. orange juice
zest of 1 orange
2¼ cups peeled, raw, finely grated beet
Instructions
Mix the ground flax and water and allow to set for 15 minutes.
In a large bowl mix all the dry ingredients for the dry mix. In a separate bowl mix the wet ingredients and add the flax mixture.
Add to the dry mixture along with the grated beets and fold well. Pour into a 9" x9" brownie pan. Bake at 350 for about 30 minutes. Remove from the brownie pan carefully and allow to cool on a cooling rack before eating. They will set up to a firmer and less gummy consistency as they cool.
Recipe by Plant Craft at https://www.rachelcarr.com/gluten-free-red-velvet-brownies/