Beetroots get a bit of a bad rap. Though I have always been a fan, particularly in the pickled variety, I know there are lots of others that are not so keen. I have seen lots of recipes recently for veg based ‘desserts’ like beetroot cake and courgette muffins. I’ve tried and enjoyed courgette bread and muffins before but thought I would try my hand at something beetroot based. Hence, the birth of these brownies.
They are healthy, clean and quick and easy to make. It’s not quite suitable for vegans as it uses eggs and honey but it’s gluten free and suitable for vegetarians. I might try an egg substitute sometime but not sure it would work…
Anyway, onto the recipe.
You will need: (makes approx. 12 brownies)
– 600g cooked beetroot – 50g hazelnuts
– 120g gluten free (and or wheat-free) flour
– 4tsp baking powder – 100g cacao powder
– 440g honey
– half tsp salt
– 6 eggs
What to do:
1. Pre-heat your oven to 180C/gas mark 4. Line a 20cm x 12cm baking tray with greaseproof paper (I use silicone bakeware, if you do too that won’t need lining).
2. Dice the beetroot them into small cubes and then blitz in a blender until smooth.
3. Place the hazelnuts in the blender and blitz until roughly chopped. Transfer to a large mixing bowl. Then sieve in the flour, baking powder and cacao powder. Add the beetroot to the dry ingredients. Do not mix yet.
4. Place the honey, salt and eggs in the blender for 3min. Add to the rest of the ingredients and combine with a wooden spoon, stirring gently.
5. Pour into your baking tray and bake at 180 for 35mins. Cool before cutting and serving.
It might sound a bit odd but it is really delicious. I’m all for a ‘sweet’ treat that actually isn’t that bad for you – come on baby weight, I need to get rid of some more of you! Let me know if you give the recipe a try 🙂