There are some much sweeter /richer versions of these Beetroot Brownies out there, which really just add beetroot to the traditional sugar & chocolate based recipes, but I wanted to try and make a cleaner version so I could enjoy a little more guilt free…!
Nutritious Beetroot adds sweetness and juiciness to this squidgy chocolate treat, and by adding this phytonutrient rich vegetable, you don’t need any butter.
Beetroot is low in fat, full of vitamins and minerals (fiber, manganese and potassium) and packed with powerful antioxidants – a health-food winner, so you can feel a little happier about indulging your sweet tooth!
- 150g Beetroot (Cooked is easier!)
- 2 Eggs
- 175g runny honey
- Large pinch of Sea Salt
- 100g Flour (I used half Coconut but any flour of your choice)
- 55g Pure Cocoa Powder
- Half a Cup of Chopped Walnuts
- 1 tsp baking powder
- Raspberries to serve with (and maybe some ice cream!)
- Mix your Honey & Eggs in a food processor for a few minutes until light and airy.
- Meanwhile in your magimix whizz up your cooked beetroot until smoothe.
- Add your Beetroot to the mix. Then sift in your Flour, Salt, Cacao and Baking Powder.
- Mix well but quite gently as you want to keep air in the mixture, then pour into a lined baking tray.
- Cook for 25 minutes at 170’C
- Remove from the oven and place on a wire rack to cool before cutting up.
- To serve, pop them in the microwave for 20 seconds to serve warm, with melted ice cream or raspberry coulis and fresh mint.
This recipe comes from PwPantry.com checkout her site for more great recipes.