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baking hack #5 - beetroot puree

9th September 2015 by Jason

To celebrate the Great British Bake Off, we're revealing the best baking hacks from the graze kitchen...


To make the famous graze brownie, I got rid of butter and wheat flour and replaced them with ground almonds and beetroot. This makes it moist and naturally rich. Using our specially crafted recipe means it’s a source of fibre and comes in at just 110 cals.

Jason, graze taste expert
beetroot bakery hack
graze brownie

Why beetroot puree?

Beetroot adds moisture to baked goods without the addition of oil or butter, and they also add a natural sweetness. Win, win!

They’re most commonly used in chocolate desserts because they add moisture, yet the cocoa powder and chocolate mask any possible subtle earthy flavour. Essentially, when baking with beetroot, you’re adding nutrients to each recipe without sacrificing taste or texture.

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By Jason, graze taste expert.

Taste expert Jason loves experimenting in the kitchen. He spends most of his time working with our tech team to keep the graze online shop running at its best. In his spare time he grows succulents and makes his own crockery.

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