Bite into something schmaltzy. And, relax.
Mouth-watering soft gooey fudgy Beetroot Chocolate Brownies packed with bitter cacao, creamy almonds and millet.
This dish will burst your belief that vegan food could be super yummy.
- When you’ve got Uncle Joe over for super and great childhood memories resurface as you celebrate good times together
- When the kiddies have come back from vigorous activity and a treat that’ll have them smiling at your cheek to cheek is what’s needed
- When it’s the Solstice you need to mark your longest day with fellow luminaries
Beetroot Chocolate Brownies were inspired when attending a farmer’s market in Marylebone and picking up a freshly harvested bunch of beetroot. The smell of baked cakes wafted through the air and the notion of making Beetroot Chocolate Brownies came about.
Brownies are a fudgy cakey chocolate baked confection.
Beetroot Chocolate Brownies are vegan and gluten-free.
- 250g beetroot
- 100g almonds, blanched ground
- 75g millet
- 100g raw unrefined cane sugar
- 50g cacao powder
- 50ml olive oil
- 40ml filtered water
- ½ lemon, juice
- Pinch of salt
- Pre-heat oven to 180 degrees Celsius or if you have a convention fan, to 160 degrees Celsius.
- Line a cake tin with olive oil or a 12 mini cake tray.
- Peel the beetroot.
- In a food processor, blend the beetroot flesh with oil. Place in a large mixing bowl.
- In a high-food processor grind the almonds, millet, sugar and salt. Transfer to the mixing bowl and swirl in with a spatula.
- Tip out about 3 tablespoons of red dough into a separate bowl. Add in the cacao powder to the main mixing bowl. Mix well and pour into the baking tray.
- Swirl in the red dough in to the baking tray.
- Bake in the oven for 25 minutes.
- Remove from the oven and allow to chill.