THE PLANT-BASED COMMUNITY COOKERY SCHOOL
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.
· 600 grammes beetroot (around 4 medium beetroots)
· 80 grammes ground almonds
· 100 grammes of buckwheat or brown rice flour
· 14 Medjool dates
· 4 tablespoons of raw cacao
· 3 tablespoons maple syrup
· A pinch of salt
1: Pre-heat the oven to gas mark 4/180°c
2: 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.
3: Once soft, remove the beetroots from the heat, drain if cooked in a saucepan, and set aside.
4: Pit the dates, add them to a food processor and blend into a smooth paste
5: Add the beetroots to the date paste and blend together until you have a smooth mixture.
6: 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.
7: Line a 9x11 inch baking tray with greaseproof paper and spread the mixture evenly over it.
8: Cook in the oven for 20-25 minutes, until you can pierce the brownie with a fork bringing it out dry.
9: 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/
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