Festival Recipe
Beetroot Brownies. (Gluten Free)
Recipe by Jackie Varley
- Serves2-4
Ingredients
- 75g maple syrup.
- 110g ground almonds.
- 100g butter.
- 4 eggs.
- 2 cooked beetroot.
- Pinch sea salt.
- 1 tsp vanilla essence.
- 2 tsp baking powder, (gluten free).
- 2 dessertspoons cacao powder (or cocoa).
- 150 g dark chocolate.
- 50 g chopped hazelnuts (for the topping).
Method
- Melt the butter.
- Melt the chocolate.
- Blend the beetroot.
- Mix the almonds, sea salt, baking powder & cacao together in a large bowl.
- Mix the maple syrup, butter, eggs, chocolate, beetroot & vanilla essence together.
- Mix the wet ingredients into the dry ingredients.
- Pout into a ‘swiss roll’ tin. Sprinkle with the chopped hazelnuts.
- Cook at 180C for 15-18 mins until its almost set, allow to cool.
