Chocolate Beetroot Brownie
This Chocolate Beetroot Brownie is delicious! Not only do you get the benefits of beetroot, it is gluten free, dairy free and does not rely on refined sugar.
Ingredients:
1-1.5 cups of grated beetroot. I have used both 1 cup and 1.5 – both times it worked great. About 1 Med-Large beetroot.
1/4 cup cacao/cocoa powder
1 cup almond meal
1 teaspoon vanilla extract
3 eggs
1/2 cup melted coconut oil – I have used slightly less and it worked ok as well.
Good sized pinch of salt
1 teaspoon baking powder
1/4 cup honey or maple syrup. I used honey.
Preheat oven to 180 celcius and line or grease a baking tray (approx 25cms by 20cms but depends if you like it thinner or thicker).
This is a one bowl, mix all ingredients together recipe – my favourite and it is not fussy at all. You could probably even pop everything in the blender, even the whole beetroot.
Pour batter into prepared tray and cook for 20-25 minutes until skewer inserted into the middle comes out clean.
Let it cool before cutting it into pieces for best results! Enjoy!
I think this would be extra awesome if you added freeze dried raspberries or substituted some of the beetroot for raspberries.
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