Make the beet puree:
To make the beet puree, scrub 2 raw medium-sized red beets, place in a small saucepan covered by an inch of water, and boil until tender when pierced with a knife, 20-30 minutes or so. Drain, let cool to room temperature, peel, then cut into large pieces and puree in a food processor until smooth. You’ll have enough puree for a few batches of brownies. Store in the refrigerator for up to 1 week or freeze for up to several months.
The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Explore our website to learn how to make injera and find other teff recipes using our teff flour, a delicious compliment to Ethiopian food, Eritrean food, or any gathering.