Sunday, August 23, 2020

beetroot & raspberry brownie - dairy free; gluten free; faff free!



Beetroot & raspberry brownie – dairy free; gluten free

 

200g cooked beetroot grated

200g almond nut butter

200g dark chocolate chopped + 100g dark chocolate chips/chopped

75g coconut sugar

3 eggs

1 teaspoon vanilla extract

30g protein powder

60g ground almonds

1 teaspoon ground cinnamon

1.5 teaspoons bicarb

100g raspberries fresh or frozen

 

Melt the 200g chocolate in a bowl over a pan of boiling water

Put everything else in a food processor (except the raspberries and the 100g chocolate)

Slowly drizzling in the melted chocolate with the blade running at the end.

Pour batter into a lined brownie pan and push the raspberries and chocolate chips in it

Cook at 170*C for 25 mins; leave to cool       

Serve sprinkled with cinnamon, grated raw cacao & a dollop of live yoghurt -yum!

 

Susie Thomson-Bowen 2020 upgraded from a C Bailey recipe



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