For the brownies –


  • 1 cup rolled oats (can be gluten-free)
  • ¼ cup almond flour (or ground almonds)
  • 6 tablespoons cacao powder
  • 2 tablespoons flaxseeds
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon bicarbonate of soda
  • 2 bananas
  • 2 large chunks cooked beetroot
  • 1 teaspoon vanilla extract
  • ½ cup almond milk
  • 3 tablespoons coconut oil, melted
  • 6 tablespoons maple syrup



For the chocolate glaze –


  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 1 tablespoon almond butter
  • 1-2 tablespoons cacao powder
  • 1 teaspoon dried chilli flakes



Get baking!


  • First make the brownies: Preheat the oven to 180 degrees C and lightly grease and line a square baking tin.
  • Place the oats in a blender and whizz up to form a flour, then tip into a bowl and mix in the almond flour, cacao, flaxseeds, chilli flakes and bicarbonate of soda.
  • Place the bananas (peeled), cooked beetroot, vanilla, almond milk, melted coconut oil and maple syrup in a blender and whizz up until smooth.
  • Pour this into the dry ingredients and mix well to form a slightly thick batter. Spoon this into your tin and smooth out evenly.
  • Bake for about 25-30 minutes, until firm to the touch (they will still be quite soft), leave to cool in the tin then slice into 9-12 squares.
  • Now make the chocolate glaze – Gently melt the coconut oil, maple syrup and almond butter in a small pan. Remove from the heat and whisk in the cacao powder (so you have a slightly runny mixture) and ½ the chilli flakes.
  • Spoon this all over the cooled brownies, sprinkle with the remaining chilli flakes then leave for about 30 minutes.*
  • Now remove the brownies from the tin – and enjoy!
*NOTE: The glaze will still be runny at this point. If you leave them in the fridge, the glaze will set like a frosting.