Root Veggie Brownies

Suitable for starseeds - the grounding from the root veggies helps to balance your root, sacral, and heart chakras.

Yield: one 9 x 9 pan of brownies, cut into 9 regular pieces or 12 small

Brownie Ingredients:
1 cup almond flour
1 cup coconut sugar
⅔ cup cacao powder (or cocoa powder)
1 tsp baking soda
½ tsp sea salt
1 egg
1 tsp vanilla bean paste (or quality vanilla extract)
½ cup cacao nibs or chocolate chips, plus extra for sprinkling on top (optional)
½ cup liquid coconut oil (if in solid form, melt in a pan stove-top then allow to cool)
1 cup combination of grated beets (peeled), butternut squash (peeled) and zucchini (not peeled)*

Glaze Ingredients:
½ cup coconut oil
¼ cup cacao nibs/chocolate chips
¼ cup maple syrup

Method:
1. Preheat oven to 350°F. Grease a 9x9 pan with coconut oil or spray to prevent sticking.

2. Sift all dry ingredients (almond flour, coconut sugar, cacao powder, baking soda) together in a bowl. Add sea salt.

3. Grate the peeled beets, peeled butternut squash, and unpeeled zucchini on a cheese grater. It should be one cup total of the mix. Using a paper towel, squeeze out excess liquid from veggies.

4. Place grated veggies in a food processor and pulse until the pieces are smaller.

5. Add egg, vanilla bean paste, and coconut oil to food processor and pulse until combined.

6. Add dry ingredients to food processor. Pulse until combined. Add cacao nibs/chocolate chips and pulse until just mixed.

7. Transfer batter to greased 9x9 pan. Batter will be a bit thick. Spread with a spatula until even. Sprinkle extra cacao nibs/chocolate chips on top (optional)

8. Bake in oven for 20-25 minutes or until an inserted knife comes out clean.

Glaze Method:
1. While brownies are baking, heat coconut oil, cacao nibs, and maple syrup in a small pot. Whisk until chocolate is melted and a glaze consistency forms.

2. Keep warm on low heat until brownies are done baking. When brownies are out of the oven, pour the glaze ontop and spread evenly with a spatula.

3. Allow brownies to cool and then slice accordingly. Enjoy!


*This works out to approx ⅓ of a butternut squash (peeled) , ⅓ of a zucchini (not peeled), and approx 2 small beets (peeled)