Gluten Free Beetroot Brownie







Gorgeous fresh beetroot is in season and its disguised in a filthy naughty brownie!  Look if I am completely honest beetroot is not one of my favourites.  I have to say this is the best way to eat it as far as I’m concerned.  Beetroot is of exceptional nutritional value. They are an excellent source of folic acid and a very good source of fibre, manganese and potassium.  They still taste better when partnered with sugar and chocolate though HAHA ;0 ***HINT**** WEAR GLOVES!!


500g fresh beetroot finely grated

3/4 cup coconut flour

1/2 cup cocoa

1 cup brown sugar

1/2 cup caster sugar

125g butter

4 eggs

1 tbs vanilla extract

2 tsp baking powder

200g melted dark chocolate 70%


How To Do It:

Preheat your oven to 180c and line a 25cm square cake tin. Peel and chop the beetroot, then grate down in the food processor.  Once broken down place in a large bowl.  Sift in the flour and cocoa and stir in the sugars.  Lightly whisk the eggs and combine with the vanilla then add to the bowl with the beetroot.  Melt down the butter and chocolate together either in the microwave or in a double boiler, then add to the beetroot mixture.  Once all combined give it a good stir.  Allow this mix to rest for about ten minutes before transferring to cake tin to bake.  This gives the coconut flour a chance to absorb as much liquid as it wants.  Bake in your preheated oven for 45 minutes to an hour.  Allow to cool in the tin before cutting.  This is great served warm with cream 🙂

Go on give it a go







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