Happy Fourth of July weekend! We invite you to visit The Wild Leek on Saturday, July 3, 2021 at The Seville Farm Market from 9 a.m. until 12 p.m. The Seville Farm Market is located in Maria Stanhope Park, 73 West Main Street in Seville, Ohio.
Wondering what to do with this summer’s bounty of beautiful fresh beets? This dessert is an easy way to bring beets to any summer cookout!
Birthday Beet Brownies
- Roast 2 medium or 3 small beets, wrapped in foil, in a 375 degree oven for 30 minutes. Remove beets to cool and set oven temperature to 350 degrees;
- In a large bowl, whisk 1 cup and 2 tablespoons of whole wheat flour, 1/2 cup cocoa powder, 1 teaspoon cinnamon, 1 teaspoon baking powder, 1/2 teaspoon baking soda and a pinch of salt together;
- Place roasted beets into a food processor, pulse for several moments;
- Add 1/2 cup Ravine’s Edge Maple Syrup, 1/2 cup milk (for vegan brownies, use any preferred nondairy milk) and 1.5 tablespoons of vanilla extract to the food processor, blend into a puree;
- Fold the beet puree into the dry ingredients, stir until just combined;
- Pour the brownie batter into a greased square baking pan, smooth to evenly distribute the batter;
- Bake brownies for 25-30 minutes, until a butter knife inserted in the center of the pan can be cleanly removed;
- Cool 10 minutes and enjoy!
- Ingredients List: Beets, Whole Wheat Flour, Cocoa Powder, Cinnamon, Baking Powder, Baking Soda, Salt, Maple Syrup, Milk, Fat (oil, butter or shortening to grease one baking pan). Optional ingredients – 1/2 cup chopped nuts or chocolate chips (stir into batter before pouring into the pan), powder sugar for garnish.
- Note: The leafy tops of the beets, and the leaf stalks, can be easily frozen for later use – simply blanch, chop and then freeze cleaned beet greens.
Birthday Beet Brownies