Beetroot Brownies
This unusual recipe was again inspired by my weekend with Riverford Organics. I have made adjustments to the original recipe to make it a wonderfully healthy treat – give it a go, people rave about it.
250g dark chocolate, chopped
200g coconut oil
250g beetroot, cooked
3 organic eggs
A drop of vanilla extract
200g xylitol
50g cocoa powder
50g rice flour
1tsp baking powder
100g ground almonds
- Put the chocolate and coconut oil in a large bowl and place it over a pan of simmering water, making sure the water doesn’t touch the base of the bowl. Leave to melt, then remove from the heat.
- Puree the cooked beetroot in a food processor. Add the eggs one at a time, followed by the vanilla and sugar, and mix until smooth.
- Sift the cocoa powder, rice flour and baking powder into a bowl and stir in the ground almonds. Stir the beetroot mixture into the melted chocolate and then fold in the dry ingredients.
- Use baking parchment to line a rectangular tin, roughly 28 x 18cm. Pour in the mixture and place in an oven preheated to 180°C/Gas Mark 4. Bake for 25-30 minutes, until just firm to the touch. It is very important not to overcook the brownies; a skewer inserted in the centre should come out slightly sticky. Leave to cool in the tin and then cut into squares. Put in the fridge for several hours for a wonderfully fudgy effect!!
