Gluten Free Red Velvet Brownies
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Cook time: 
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Serves: 8 brownies
For the dry mix:
  • 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
  1. Mix the ground flax and water and allow to set for 15 minutes.
  2. 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.
  3. 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