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