I almost fell off my chair when I found this gem!! Now chocolate brownies can be super healthy for you while being amazingly yummy still.
This version of beetroot brownies (because yes, there are a variety!!) is completely gluten free, vegan, refined sugar free. I LUUUUUVVEEE guilt free yummies like these.
1 cup + 2tbsp of gluten free all purpose flour mix
1/2 cup cocoa powder
1 tsp cinnamon
1 tsp gluten free baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup cooked beetroot puree (skinned and cooked until soft. keep water aside and puree’d in nutri-bullet)
1 cup organic maple syrup (available at woolworths) or alternatively you can use honey, stevia, agave syrup.
1/2 cup beetroot water (leftover from cooking)
1 tbsp vanilla extract
1 cup non-dairy (organic) cocoa chips
1/4 cup unsalted butter
1/4 beetroot water
1 tsp vanilla extract
1/2 tsp pure almond extract
How to make it:
- Preheat oven at 180degrees. Grease baking tray and set aside
- Mix flour, cocoa powder, baking soda, baking powder, cinnamon and salt in large mixing bowl. Add in all remaining base ingredients and mix everything with a mixer to combine. Pour into prepared baking tray and level the top with a spatula to smooth out the batter.
- Bake in a pre-heated over for approx 25 minutes until a skewer inserted in the centre comes out dry. Remove from oven and place on a cooling rack for 10 minutes.
- In the meantime, prepare the chocolate topping by placing all ingredients in a glass heat-proof bowl. Warm the mixture slowly in a pot on the stove and mix occasionally until everything is smooth and uniform. Once the brownie base has cooled a little, pour this mixture thinly and evenly over the brownies (use spatula to spread). Allow the brownies to chill a little by placing them in the fridge for at least 20 minutes.
- Dust with some cocoa powder and cut into squares.