19/01/2023
”Chocolate beetroot brownies “ let’s bake & celebrate, it’s Veganuary 🌱
And here is the recipe:
In a food processor add👇
100g coconut oil
275g cooked beetroot, drained and cut into small chunks
1 can of peas water known as aquafaba (or 3 large eggs)
60g cocoa powder
100g soft pitted dates
100g wholemeal self-raising flour
1 tsp ground cinnamon
1 tsp bicarbonate of soda
75g plain dark chocolate roughly chopped
1 -Preheat the oven to 200°C/fan 180°C/Gas 6. Grease and line the base and sides of a 20cm loose-based square cake tin with non-stick baking paper.
2- Place the beetroot, ( chickpea water) or “eggs, cocoa powder, dates and coconut oil in a food processor and blend until thoroughly combined. You can also blend the ingredients together in a bowl using a stick blender.
3 -Add the flour, cinnamon, a pinch of sea salt and the bicarbonate of soda and blend until well combined. Add an extra tablespoon water to loosen the mixture, if needed. Stir in the chocolate, then spoon into the prepared tin, spreading to the sides. Bake for about 20 - 30 minutes, or until risen and just firm to the touch.
4 - Cool in the tin for 10 minutes, then turn out and cut into squares to serve.
COOK’S TIPS
If you use a pack of ready-cooked beetroot from the supermarket, make sure it doesn’t contain vinegar or spices! Otherwise, you can cook them yourself - wash the beetroot, place in a pan of water, bring to the boil and cook for 40-45 minutes, or until tender, then peel. ✰ Freeze leftover brownies in a lidded container
Recipe: all rights of this recipe to from the book
🎥Video: all rights to
💚Why baking at home is more sustainable for the environment ?
You can use recyclable or biodegradable materials to package your baked. You can control what goes into them, such as the amount of sugar; you have the satisfaction of having baked your own goods.
Less footprint.
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