These brownies really are more beetroot than chocolate so I have given the option to top up the natural sugar content if you need! You can see by the incredibly vibrant colour how beet heavy these are and therefore packed with antioxidants. I have also suggested leaving the skins on the beetroots and poaching for a shorter time so that the fibre content is left intact. These are suitable for vegans and for those gluten, dairy and refined sugar free.
Ingredients for 20 brownies: x4 fresh raw beetroots, 100g of buckwheat flour (or another if you prefer), tablespoon of GF baking powder, 100ml of coconut oil, 100g of organic dark chocolate, tablespoon of raw cacao powder & vanilla paste plus 50ml of maple syrup.
Method: Line a baking tin with baking paper, preheat oven to 180 degrees and melt dark chocolate with coconut oil in a small saucepan. Clean and trim beetroots, taking off any really thick bits of skin. Cover with water and poach for 20 mins until only just tender. Remove, roughly chop and add to blender or magimix with other wet ingredients - coconut oil, maple syrup, vanilla & melted dark chocolate. Blitz and taste this beetroot mix, it is at this point that you may like to add more maple syrup or chocolate - you need to enjoy the taste at this stage! Add swiftly to your dry ingredients, don’t over work and pour into your lined tin. I like to add some cheeky cubes of extra dark chocolate to the top of the mix but equally you could make a chocolate glaze, bake for 25 mins.
Hope you enjoy the plant powered goodness of these! xAmber