Beetroot brownies (vegan)

I absolutely love beetroot. It has so many uses, from drying to a supplement or using as a homemade pigment. It has the most beautiful, earthy flavour that reminds me of being in a dark forest. Also let’s be honest, the pink that comes off this vegetable is pretty incredible.

It has so many health benefits, for example reducing blood pressure, boosting immunity and even an aphrodisiac (to name a few). Treat yourself to some of these incredible, moist and super moreish chocolate treats.

What you’ll need:

2                              medium beetroots

180 g                     cake wheat flour

80 g                        cocoa powder

1 tsp                      cinnamon

1 tsp                      baking powder

½ tsp                     fine salt

1 tsp                      vanilla paste

250 g                     golden syrup (or maple syrup)

80 g                        coconut sugar

140 ml                  water

For icing:

Small handful of beetroot chips, blitzed in a food processor to powder.

100 g                     icing sugar, sifted

1 TBS                     almond milk

How to do it:

1. Preheat the oven to 180°C and spray a medium sized baking dish or square cake tin with non-stick spray.
2. Wash and scrub your beetroot. Chop off the ends and cut the beetroot into smallish chunks.
3. Boil these for about 15 minutes until almost soft.
4. Chop up the cooked beetroot finely, or blitz in a food processor or Nutri-bullet. Set aside.
5. In a mixing bowl, add all of the brownie ingredients along with the chopped beetroot.
6. Using a hand-held electric whisk, mix the ingredients until smooth and fully combined.
7. Pour the mixture into your greased dish and bake in the pre-heated oven for 30 minutes. Or until a toothpick inserted comes out clean.
8. Meanwhile mix the icing. Add the beetroot powder and icing sugar to a bowl.
9. While stirring with a whisk, add the almond milk. Mix this until all combined. If the mixture is too runny add a bit more icing sugar until it has nice pipeable consistency.
10. Scoop the icing into a small piping bag or contact cover with clingwarp until ready to use.
11. When the brownies have cooled completely, cut into any sized block you desire and drizzle the beetroot icing over the top.

I hope you enjoy this recipe as much as I did, and as always if you try it out, drop me a message and let me know how it turned out! Or tag me in your creations on Instagram @ninarlasvegas.

If you are looking for more sweet treats why not try my:

• Coconut and Pineapple cupcakes
• Chewy choc chip cookies
• Matcha & Lemon sticky buns

Happy baking everyone,

Love and health to all of you

xx

N