2020

Beetroot Brownies. (Gluten Free)

By Jackie Varley

Serves 2-4

Ingredients

75g maple syrup.
110g ground almonds.
100g butter.
4 eggs.
2 cooked beetroot.
Pinch sea salt.
1 tsp vanilla essence.
2 tsp baking powder, (gluten free).
2 dessertspoons cacao powder (or cocoa).
150 g dark chocolate.
50 g chopped hazelnuts (for the topping).

Method

Melt the butter.
Melt the chocolate.
Blend the beetroot.
Mix the almonds, sea salt, baking powder & cacao together in a large bowl.
Mix the maple syrup, butter, eggs, chocolate, beetroot & vanilla essence together.
Mix the wet ingredients into the dry ingredients.
Pout into a ‘swiss roll’ tin. Sprinkle with the chopped hazelnuts.
Cook at 180C for 15-18 mins until its almost set, allow to cool.