Ingredients: makes 9 servings
1 cup gluten-free quick oats
1/4 cup water
1 medium beet (150-200g)*
1 yellow squash (225g)
1/2 cup cooked or canned black beans
1/4 cup cocoa
3/4 cup erythritol (I use Swerve sweetener, granulated) (or other granulated sweetener of choice)
1/4 tsp salt
1/2 tsp xanthan gum
1.5 tsp baking powder
1/2 tsp Stevita liquid stevia extract
1 tsp vanilla extract
1/2 tsp natural butter flavor
1. Preheat oven to 350F, spray 8×8 baking pan with non-stick spray, and set aside.
2. Combine all ingredients in high-speed blender or food processor. Pour into mixing bowl, and refrigerate for at least 10 minutes to let batter rest.
3. Pour into prepared baking dish, and bake for 35 minutes. The brownies will firm up as they cool.This post contains affiliate links.