Beetroot Brownies

These are by far the healthiest of all my bakes and they taste absolutely delicious!

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I adapted this recipe from the ‘Naturally Sassy’ recipe book by Saskia Gregson-Williams, and I’m so pleased the result. They have the texture of brownies and that great chocolatey taste we crave – but it’s from natural organic cacao powder.

Look at the ingredients and you’ll see that brownies don’t have to be bad for you after all!

Ingredients

40 ml melted coconut oil

20 g chia seeds

90 ml water

90 g dates

45 g beetroot

125 g  almond nut butter

110 ml coconut milk

60 ml maple syrup

60 g rice flour

30 g cacao powder

1 tsp baking powder

pinch Himalyan salt

 

Method

(Makes 12 brownies)

Preheat the oven to 180ºC and grease the tin you are going to use with coconut oil. I used a 20 x 20 cm tin but if you have a smaller one the brownies will come out thicker!

Weigh the chia seeds and combine with the water, leave to one side (they need to soak for at least 15 minutes).

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Put the following ingredients in the blender; melted coconut oil, dates (chopped), beetroot (cut in to small pieces), almond nut butter, coconut milk and maple syrup. Blend until smooth.

Pour the mixture in to a bowl and sieve the remaining dry ingredients in (rice flour, cacao powder, baking powder). Add a pinch of salt and fold in the ingredients. Finally add the soaked chia seeds and ensure they are fully incorporated to the mixture.

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Pour the mixture into the prepared tin and bake for 20 minutes.

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… and enjoy!

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Happy Baking! x

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