The silly season is approaching which can mean lots of parties, BBQs and naughty treats. This Choc beetroot brownie recipe is refined sugar free and makes a great alternative to your traditional desserts. It may sound a little weird but when eaten warm with a little full fat cream it is delicious and gooey. A great way to work some more veggies into your diet while taking sugar out. This recipe is from Lola Berry’s ‘The Happy Cookbook‘ and is also dairy free.
Ingredients
- 100g (1 cup) almond meal
- 30g (1/4 cup) raw cacao powder
- 1 cup grated raw beetroot with the skin left on
- 3 large eggs
- 125ml (1/2 cup) of coconut oil, melted
- 1 teaspoon gluten-free baking powder
- 1 vanilla pod, split and scraped (or a pink of vanilla powder or a dash of vanilla extract)
- 60ml (1/4 cup) honey
Equipment
- mixing bowl
- baking tray
- baking paper
Instructions
Preheat the oven to 180 degrees celcius. Line a 23 x 23 cm baking tray with baking paper.
Put the almond meal and cacao powder in a large bowl and mix together, then add all the other ingredients and mix until they form a batter.
Pour the batter into the prepared baking tray and cook for 20minutes or until a skewer inserted in the middle comes out clean. Remove from the oven and cut into pieces.
Makes 16 brownies.