GLUTEN-FREE | DAIRY-FREE
Makes 9 squares
When you think beetroot, we bet the first thing that comes to mind is a salad. Or maybe something with goats cheese. Or maybe, a smoothie. But a brownie?!
Surprisingly, beetroot is a great addition to sweet treats, such as brownies. For a start, it adds to the sweetness and best of all, it gives brownies a moist, fudge-like texture. And it doesn’t matter if you don’t like the taste of beetroot because… you can’t even taste it! Now that’s one way to get extra veg into your food!
For this recipe, the main piece of equipment you’ll need are a blender and a 20×20 springform tin.
Vary the taste by adding in different nuts. We’ve used hazelnuts here but walnuts and pecans also work well. Keep in an air-tight container for up to 5 days in the fridge and don’t forget to share with friends!
- 100g gluten free flour
- 75g raw cacao
- 170g honey
- 75ml rapeseed or flavourless oil
- 3 free range eggs
- 150g cooked beetroot
- 75g raisins soaked in boiling water
- 1tsp baking powder
- 1/2 tsp Himalayan salt
- 75g hazelnuts (or nuts of your choice)
- Preheat oven to 180 and liberally grease the spring form tin.
- Put the nuts on a baking sheet and toast for 7 mins. Remove skins if not already blanched and whizz in a blender until slightly chunky.
- Blend the cooked beetroot with the raisins to form a smooth puree.
- Sift the cacao, salt and baking powder into a bowl.
- Mix the honey with the eggs and beat until smooth.
- Beat the oil into the egg mix and fold into the dry ingredients with the puree mix until smooth and well-mixed in. Fold in the blitzed nuts.
- Pour into the prepared tin and tap to level the mixture.
- Bake for 25 mins. The brownies should be set but fudgy in the centre.
- Leave in the tin to cool and pull away from sides. Turn onto a wire rack and slice into squares 6.5cm x 6.5cm when cold.
- Enjoy with a warm mug of nut milk! Mmm