Beetroot Brownies
A vegan, gluten and refined sugar, free sweet treat that combines the antioxidant power of raw cacao with anti, oxidant and anti, inflammatory properties of beetroot. Beetroot is a fantastic source of Vitamin C, folate and fibre. It also adds sweetness to these brownies, alongside the gooey dates and maple syrup.
Ingredients
Instructions
-
Preheat the oven to gas mark 4/180°c.
-
Peel the beetroots, cut into small, even-sized chunks (eighths for larger beetroots, quarters for smaller ones) and place into a steamer for about 25 - 30 minutes, until they soften. If you don't have a steamer, pour a small amount of boiling water over the beets in a saucepan and cover with a lid.
-
Once soft, remove the beetroots from the heat, drain if cooked in a saucepan, and set aside.
-
Pit the dates, add them to a food processor and blend into a smooth paste.
-
Add the beetroots to the date paste and blend until you have a smooth mixture.
-
Put all the remaining ingredients into a bowl and mix well. Then add the beetroot and date mixture and stir really well until completely mixed.
-
Line a 9x11-inch baking tray with greaseproof paper and spread the mixture evenly over it.
-
Cook in the oven for 20 - 25 minutes, until you can pierce the brownie with a fork, bringing it out dry.
-
Remove the tray from the oven and allow it to cool for about ten minutes. Then place the brownie on a wire rack and continue to cool. Once hardened, cut into squares and serve.
This recipe is adapted from Deliciously Ella's sweet potato brownies: http://deliciouslyella.com/vegan, sweet, potato, brownies, gluten, free
Photo by Alison Marras on Unsplash
