Bonfire beetroot brownies

Mike Glassborow Clinic Features and Articles 0 Comments

These amazing little delights are packed with minerals, nutrients and goodness as well as being delicious, so don’t feel guilty!

200gms cooked beetroot (mashed or blended)
200gms dark chocolate
100gms butter
100gms coconut oil
2 tbsp cacao powder
3 eggs
3 tbsp brown rice flour
2 tbsp honey
1 tbsp maple syrup
1/2 tsp baking powder
1/2 tsp salt
Preheat oven to 160C/320F/Gas Mark 3.
Grease a baking tin/loaf tin and line the bottom with baking parchment.
1. Place the chocolate, butter and coconut oil in a heatproof bowl and gently melt over a pan of water. Allow to cool slightly.
2. Whisk the eggs and then add honey and syrup together in a bowl until combined.
3. Pour in the melted chocolate and butter and stir until smooth and creamy.
4. Gently fold in the flour, baking powder, salt and cacao then stir in the beetroot – be careful not to overmix or it will make the brownies tough.
5. Pour the mixture into the prepared tin and smooth over the top with a spatula.
6. Bake for 20-25 minutes approximately. A knife inserted into the middle should come out with a few moist crumbs clinging to it. (Be careful not to overcook them or they will lose their delicious fudgy texture.)
7. Remove from the oven and leave to cool in the tin on a wire rack to cool before cutting into squares.
Nutritional recipe brought to you by our Personal Trainer, Katie Brighton-Jones

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