When your sugar craving kicks in, opt for this truly tasty and decadent chocolate brownie brownie which is full of goodness as well as flavour.

Makes 12 brownies

Ingredients

2 medium beetroots
2 cups self-raising or gluten free flour (if using gluten free flour add 1 tsp of xanthum gum powder)
1/2 cup cocoa powder
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup maple syrup
1/2 cup plant based milk (soya or almond works best)
1 tbsp vanilla extra
1 tbsp coconut oil (melted)

Method

  1. Pre-heat oven to 180C
  2. Bake the beetroot, wrapped in foil, in the oven for 45 minutes, until tender
  3. Let the beetroot cool before removing the skin
  4. In a food processor puree the beetroot until smooth.  You may need to add around 2 tbsp of cold water
  5. Mix flour, cocoa powder, baking powder, baking soda, cinnamon and salt in a large mixing bowl.
  6. Add the maple syrup, milk, vanilla & beetroot. Mix thoroughly to combine.
  7. Pour batter in prepared baking sheet in baking tin and level with a spatula to smooth out the batter.
  8. Bake for approximately 25 minutes or until a knife inserted in the center comes out clean.
  9. Serve with a little icing sugar or a dollop of almond/peanut butter or coconut cream.
  10. Enjoy!

 

 

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