You will love these scrumptious gluten-free, vegan, and sugar-free brownies. If you manage to have some left over, they are even better the second day.
These brownies are pacifying to Pitta and Vata and increasing to Kapha.
Author Laura Smith


  • 8x8" baking pan


  • 1 cup almond milk
  • 1 tsp apple cider vinegar
  • 2 Tbsp flax seeds
  • 5 Tbsp water
  • 1 cup gluten-free flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon powder
  • 1/2 tsp salt
  • 1/2 cup cacao powder
  • 1 Tbsp coconut oil melted
  • 1/2 cup maple syrup
  • 3/4 cup beets boiled, skins removed, and mashed


  • Mix the almond milk and apple cider vinegar.
  • Separately mix the flax seeds and water.
  • Separately mix the dry ingredients.
  • Combine the almond milk mixture with the flax seeds and water.
  • Add the maple syrup and the coconut oil. Combine well.
  • Fold in the beets and combine well.
  • Slowly add in the dry ingredients.
  • Bake in a greased 8x8” baking pan at 375° for 25 minutes.