I’m not usually one for “healthy” baking, especially if it compromises on deliciousness. But I had a lone beetroot lurking in my fridge, and I liked the look of a recipes from ‘The Beauty Chef‘. This recipe is adapted from that book. I added toasted walnuts, and chocolate chunks, just to make sure it wasn’t too healthy.
Serves 12. Prep time 45 minutes, cook time 25 minutes. You’ll need a 25 cm square baking tin (or something similar), and a blender/stick blender.
`FOR THE BROWNIE
8 dates (pitted)
60g cocoa powder
60ml coconut oil (melted)
60ml maple syrup
100g almond meal
60ml oat milk OR a nut milk
1 tsp baking powder
1/4 tsp baking soda
1 tsp vanilla extract OR 1/2 tsp vanilla bean paste
Big pinch of salt
75g walnuts (toasted)
75g dark chocolate (roughly chopped)
Freeze-dried raspberries to garnish (optional)
To cook the beetroot, peel it and cut it into 2cm chunks. Place in a saucepan, cover with water and bring to the boil. Simmer until tender (approx. 25 minutes). Drain.
Soak the dates in boiling water for 10 minutes. Drain.
Preheat the oven to 190C / 170C fan. Line a 25cm square tin with baking paper.
Blend the beetroot and dates first, then add cocoa powder, coconut oil, eggs, and maple syrup. Blend to combine. Add the almond meal, milk, baking powder, baking soda, vanilla, and salt. Blend to combine.
Stir in the walnuts and chocolate with a spatula (don’t blend).
Pour mixture into the prepared tin. Bake for 25-30 minutes, or until a skewer inserted comes out clean. Set aside to cool completely. Place in the fridge for at least an hour, then cut it with a knife dipped in boiling water. This will ensure the edges are cleanly cut. Once cut, crumble the freeze-dried raspberry on top.
Store the brownie in the fridge in an airtight container. It will keep for 1 week, or freeze it for up to 3 months.