• Helen Scott

Beetroot Brownies - Gluten-Free

These are moist, rich and deep in flavour from the beets, but not too sweet, although you could add more sugar...

What you need:

250g dark chocolate (minimum 70% cocoa solids). I used Lindt.

100g butter, plus more to grease the tin

250g cooked beetroot - I roasted 2 large beets

3 eggs

150g coconut/brown sugar (for bittersweet taste, otherwise add up to 100g more of sugar)

150g ground almonds

2 tbsp cacao or cocoa powder

1 tbsp baking powder

1 tbsp vanilla extract

Icing sugar to dust

Method:

Preheat the oven to 180°C and cook your beets (if raw) for around an hour until soft. Peel them once cooked but keep the oven on.

Grease a baking tin with a little butter and then line it with baking parchment. Break up your chocolate into small pieces and place into a pyrex bowl above a saucepan of simmering water, about 2 inches deep. Stir the chocolate pieces with a wooden spoon until they melt - do not have the heat up too high as you don't want to cook them Blend the beetroots to a puree then add the melted chocolate, butter and eggs. Then add the sugar, ground almonds, cacao and baking powder until smooth. Pour into the baking tin and and bake for about 30 minutes until the top is set and a skewer comes out clean if inserted in the middle. Don't fret if it seems a little soft as it will firm on cooling, plus it's good to be a bit gooey in the middle. Place on a cooling rack and once cool, dust with icing sugar.

Serve with cream, ice cream and/or berries.

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