23.02.2022
Beetroot Brownie
These beetroot brownies taste amazing and include extra nutrients.
Ingredients
- 100g coconut oil, plus extra for greasing
- 275g cooked beetroot
- Four medium eggs
- 60g cocoa powder
- 100g dates chopped
- 100g Wholemeal Flour
- One tsp ground cinnamon
- One tsp bicarbonate of soda
- 80g chocolate callets (milk or dark whatever your preference )
Method
Step 1. Preheat the oven to 200C. Grease and line the base and sides of a 20cm loose-based square cake tin with non-stick baking paper.
Step 2. Place the beetroot, eggs, cocoa powder, dates and coconut oil in a food processor and blend until thoroughly combined. You could also use a stick blender.
Step 3. Add the flour, cinnamon, a pinch of sea salt and the bicarbonate of soda and blend until well combined. Add an extra tablespoon water to loosen the mixture, if needed.
Stir in the chocolate, then spoon into the prepared tin, spreading to the sides. Bake for about 20 minutes, or until risen and just firm to the touch.
Step 4. Cool in the tin for 10 minutes, then turn out and cut into squares to serve.