BEETROOT BROWNIES RECIPE  

BY PIERS WARREN AND ELLA BEE GLENDINING

Makes 12 Brownies

 

'These rich and moist chocolate brownies are the epitome of melt-in-the-mouth decadence. An adaptable recipe, you can add chopped nuts or sultanas to the mixture instead of the chocolate chips if you fancy (or as well as!).'

 

Ingredients: 

2 medium beetroots (raw or ready-cooked), 1tbsp flavourless oil, 225ml almond milk, 1tsp apple cider vinegar, 170g coconut or granulated sugar or sweetener of your choice, 55ml coconut oil (melted), 1tbsp vanilla extract, 135g plain flour

70g cocoa powder (plus more for topping), 1tsp bicarbonate of soda, 0.5tsp baking powder, Pinch of salt, 50g chocolate chips or chopped dark chocolate.

 

Instructions:

1.     To cook raw beetroot: remove the stem and most of the root from the beetroots and wash. Place the beetroots on a sheet of foil on top of a baking tray and drizzle with the flavourless oil. Wrap tightly in the foil and roast at 175°C (fan) for one hour. Once tender, place in a bowl in the fridge and leave to cool. Alternatively use ready-cooked beetroots.

2.     When the beetroots are roughly at room temperature, blend in a food processor with 1tbsp water.

3.     In a large bowl, whisk together the almond milk and vinegar and set aside for a moment, allowing to curdle. Add the sugar, coconut oil, vanilla extract and puréed beetroot, and whisk until foamy.

4.     Sift in the flour, cocoa powder, bicarbonate of soda, baking powder and salt, folding the mixture together before vigorously whisking (ideally use an electric whisk – you may also combine using a food processor). Gently stir through the chocolate chips or chopped dark chocolate.

5.     Grease a suitable baking tray and pour the batter in, distributing evenly. Bake for 25 minutes at 175°C (fan). Remove from the oven and allow to cool in the tray. Then, dust with cocoa powder, slice the brownies and serve with a scoop of vegan vanilla ice cream.

Enjoy x

This recipe has kindly been submitted by Piers Warren and Ella Bee Glendining, from their new vegan cook book, 'The Vegan Cook & Gardener'.

For more info click on the

book link below:

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