This is my new favourite recipe - from the amazing Sam Murphy creator of Beautifully Real Food.
This is an incredibly delicious vegan recipe - it ticks all the boxes for being a totally guilt free treat.
Ingredients
1 medium beetroot - washed & chopped into small chunks
1 & 1/4 cups coconut sugar
1/2 cup coconut milk (or almond or soy)
1/4 teaspoon salt
1/2 cup coconut oil, melted
1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
1/2 cup spelt flour
1 cup cacao powder
2 teaspoon baking powder
1 teaspoon vanilla extract
For chocolate ganache:
1 large ripe avocado, sliced
1/2 cup cacao powder
1/2 cup maple syrup
1/3 cup coconut oil, melted
2 teaspoons vanilla extract
1/4 teaspoon salt
Method
1. Preheat oven 180 degrees Celsius and line a 20cm x 20cm brownie pan
2. Blend chopped beetroot with sugar, milk, vanilla essence & salt in high speed blender. Add coconut oil and flax egg and blend again.
3. Combine flour, cacao and baking powder in large bowl. Then add wet ingredients from blender and mix until smooth batter forms.
4. Pour mixture into prepared tin and bake for 35 - 40 minutes. You want brownie to be moist inside as it will continue to set once removed from oven. Once cooked allow brownie to cool before adding ganache ( you can pop in fridge to hurry cooling process)
5. Preparing the ganache: Blend all ganache ingredients until smooth and avocado chunks are gone.
6. Ice cooled brownie and pop in fridge to set - for at least an hour. Add your own decorations - I have been growing edible flowers and love using them in my cooking. Enjoy straight away and keep any leftovers in an airtight container in the fridge.
This is an incredibly delicious vegan recipe - it ticks all the boxes for being a totally guilt free treat.
Ingredients
1 medium beetroot - washed & chopped into small chunks
1 & 1/4 cups coconut sugar
1/2 cup coconut milk (or almond or soy)
1/4 teaspoon salt
1/2 cup coconut oil, melted
1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
1/2 cup spelt flour
1 cup cacao powder
2 teaspoon baking powder
1 teaspoon vanilla extract
For chocolate ganache:
1 large ripe avocado, sliced
1/2 cup cacao powder
1/2 cup maple syrup
1/3 cup coconut oil, melted
2 teaspoons vanilla extract
1/4 teaspoon salt
Method
1. Preheat oven 180 degrees Celsius and line a 20cm x 20cm brownie pan
2. Blend chopped beetroot with sugar, milk, vanilla essence & salt in high speed blender. Add coconut oil and flax egg and blend again.
3. Combine flour, cacao and baking powder in large bowl. Then add wet ingredients from blender and mix until smooth batter forms.
4. Pour mixture into prepared tin and bake for 35 - 40 minutes. You want brownie to be moist inside as it will continue to set once removed from oven. Once cooked allow brownie to cool before adding ganache ( you can pop in fridge to hurry cooling process)
5. Preparing the ganache: Blend all ganache ingredients until smooth and avocado chunks are gone.
6. Ice cooled brownie and pop in fridge to set - for at least an hour. Add your own decorations - I have been growing edible flowers and love using them in my cooking. Enjoy straight away and keep any leftovers in an airtight container in the fridge.