Nutrition and dietary advice in Tunbridge Wells and throughout Kent and East Sussex
Beetroot and chocolate brownies
400g beetroot, whole, washed but not peeled
150g dark chocolate, preferably organic
200g ground almonds
200g walnut pieces, roughly chopped
50g organic cocoa powder, sieved
1 1/2 tsp baking powder
1/2 tsp sea salt, optional
140g agave syrup
1 tsp vanilla extract
3 medium eggs
1. Heat oven to 160 C / 330 F.
2. Boil the beetroot until soft, which can take about 45 minutes depending on the size of the beetroot. Allow to cool slightly, then peel off the skin, cut into chunks and place in a large bowl. Meanwhile, grate the chocolate or use a food processor to turn it into very small chunks. Add the chocolate to the hot beetroot and cover with cling film to allow the chocolate to melt.
3. Whisk the eggs, agave syrup, xylitol and vanilla extract together.
4. Place the beetroot and melted chocolate into a food processor and puree. If you don’t have a processor, the beetroot can be grated but the puree give a lovely silky texture to the finished brownies. Add the ground almonds, baking powder, cocoa, salt and egg mixture and blend briefly until combined.
5. Finally fold in the roughly chopped walnut pieces.
6. Pour the mixture into a tin (approx 22cm x 22cm) lined with baking paper and bake for about 30-35 minutes. Test with a skewer but these brownies are very moist so don’t expect a skewer to come out completely clean. Allow to cool in the tin before cutting into squares.
Agave syrup and xylitol are available from good health food shops but if you can’t find them, replace with 200g sugar.
(Recipe: Belinda Blake’s featured in Institute for Optimum Nutrition newsletter 01/13)