Detox Dairy free Beetroot Brownies

This is an indulgent brownie, with all the taste but no gluten or dairy

It’s from the detox kitchen bible

It’s full of super foods and antioxidants

The beetroot is sneaky, as you can’t taste it

It can be made as a brownie or a rich chocolate cake

Your kids will never know it is healthy!

Ingredients

  • 150g peeled raw beetroot, cut into cubes (one large beetroot as you need to take into account the weight post peeling)
  • 50g hazelnuts
  • 100g gluten free flour (I used rice flour)
  • 1 tsp. gluten free baking powder
  • 60g raw cacao powder
  • 150g honey
  • ½ tsp. salt
  • 75ml rapeseed oil
  • (Optional extras: I used almonds instead of hazelnuts, as that is what I had in the cupboard. You can interchange gluten free flours. Add a few cacao nibs as an extra super food treat!)

Method

  • Preheat the oven to 180c. Line the bottom and sides of a cake tin with greaseproof paper
  • Put the beetroot in a microwave-safe bowl with 50ml water, cover with cling film and cook on a high heat for 7 minutes until soft. (Be careful of the steam when you take the cling film off.)
  • If you don’t have a microwave, wrap the beetroot in foil and bake in the heated oven for c. 40 minutes until soft.
  • Put the nuts in a blender and blend until chopped into grainy rice sized pieces. Transfer into a large mixing bowl. Sift the flour, baking powder and cacao powder in.
  • Blend the cooked beetroot in the blender for 1-2 minutes until smooth. (If you have undercooked the beetroot it will form pieces rather then being smooth. This is okay, as it will cook more when you bake the brownie.) Add to the dry ingredients in the bowl, but don’t mix yet.
  • Using the blender for the third time (don’t worry about washing it in-between), add the honey, salt and eggs and blend for 3 minutes. Pour into the bowl and with the oil and mix the entire mixture with a large spoon, folding rather than vigorously mixing so as to retain some air in the mixture.
  • Pour the mixture into the prepared cake tin and bake in a heated oven for about 30 minutes or until a skewer inserted into the centre comes out clean.
  • Try and let the cake cool completely before cutting into squares and devouring
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