This epic treat is refined sugar free, eggless and the pureed beetroot helps to create the ultimate gooey texture adding juiciness and sweetness to this chocolate traybake. Give it a try! INGRIDIENTS 1 medium cooked beetroot (200g)
2/3 cup maple syrup
1/3 cup coconut oil, melted
1 tsp vanilla paste
1/2 cup all purpose flour
1/2 cup ground almonds
1/4 cup cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips (minimum 70% cocoa)
DIRECTIONS
1. Preheat oven to 350F (180C). Grease and line an 8-inch square pan.
In a medium bowl sift together the flour, cocoa powder, ground almonds, baking powder and salt. Set aside.
2. In a blender process the cooked beetroot vanilla paste and maple syrup until smooth. Stir in the melted coconut oil and process until combined.
3. Add wet ingredients into flour mixture and mix with a rubber spatula until incorporate (making sure not to over mix the batter). Gently fold the chocolate chips.
4. Pour batter into prepared pan and smooth the top with a palette knife or spatula. Bake for 12 minutes or until a toothpick inserted into the cake comes out with a few crumbs.
5. Leave the brownie to cool for 5 minutes before turning out.
Decoration (optional) Sieve cocoa powder and sprinkle some sea salt flakes on top
Recipe adapted from The Happy Pear
Enjoy!
Love ByCookie!