A recipe from BBC Good Food adapted by Nikki, one of our main packing day volunteers, to a sugar free form. They were brought in to the farm for us to taste on a very busy packing morning, using some spare purple beetroot we had in our fridge. Another delicious and healthy way to use this week’s beetroot.
Click here for the original recipe.
Ingredients
- 500g whole raw beetroot, washed
- 100ml rapeseed oil
- 250g good-quality raw chocolate
- 3 large eggs
- 1 handful of dates soaked in water for 5 min
- 2 tsp vanilla extract
- 140g rice flour
- 75g raw cocoa powder
- 1 tsp baking powder
- 50g hazelnut pieces, roughly chopped
Preparation method
- Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm cake tin with baking parchment. Boil the beetroots in a pan of boiling salted water for 15-20 mins or until tender. Drain and leave to cool before peeling (wear clean rubber gloves to peel if you want to avoid beet-stained hands). Chop one-third of the cooked beetroots into small cubes and blitz the remainder in a blender or food processor to a paste. Sit the paste in a sieve over a bowl – just until you have collected 1-2 tbsp juice – and mix the oil into the purée.
- Melt the chocolate slowly in a heatproof bowl over a pan of barely simmering water and leave to cool slightly. Use an electric whisk to beat the eggs, dates and vanilla together in a large mixing bowl until light, fluffy and tripled in size. Carefully fold the eggs into the beetroot mixture, followed by the melted chocolate. Fold in the flour, cocoa powder and baking powder, then add hazelnuts and the chopped beetroot.
- Pour into your prepared tin and bake for 20-25 mins. The brownies should still be slightly gooey in the middle. Allow to cool.
Picture from BBC Good Food