Super-Cacao Beetroot Brownie Bars
Making your own healthy brownies is a great way to sneak in some extra vegetables (no one will guess!) and ensure you're getting those all important 5 a day! The beetroot in these Super-Cacao brownies by Aduna Feel Good Triber Monique Cormack up the nutritional value while giving them a gentle red hue. They also look incredibly decadent and taste amazing - who could resist?
2 tbsp Aduna Super-Cacao Powder
250 grams beetroot, peeled and boiled until soft, cooled*
1/4 cup apple puree or banana puree (about 1/2 mashed banana)
1/2 cup coconut flour
3 tbsp buckwheat flour
1 tsp gluten-free baking powder
1/2 tsp salt
1 tsp ground cinammon (optional)
3 tbsp honey or other liquid sweetener of choice
2 tbsp coconut oil, melted
2 tsp vanilla extract
1/2 cup dark chocolate chips, or chunks of quality dark chocolate
40 grams dark chocolate, extra, for drizzling
Preheat oven to 170 C and line a small brownie pan or alternatively, an 8-inch (20 centimetre) cake tin, with baking paper.
Place the cooked and cooled beetroot in your food processor and blend until smooth. Add in the fruit puree, coconut oil, eggs, vanilla and honey and process again until combined.
In a large bowl combine the coconut flour, buckwheat flour, cacao powder, baking powder, cinnamon and salt. Pour in the blended beetroot mixture and combine, then fold in the chocolate chips.
Scoop the mixture into your lined cake tin (it will be very thick, as coconut flour is super absorbent) and smooth it down evenly.
Bake for approximately 30 minutes, or until firm to touch in the centre and the edges are starting to darken and crisp. Remove from the oven and allow to cool to room temperature; best done on a wire rack once the brownie is cool enough to remove from the baking tin.
Once the brownie has cooled, slice in to desired shapes. Then, melt the extra dark chocolate (over a double boiler/bain marie on the stove, or alternatively you can microwave it in a rush) and drizzle decoratively over the top. Allow the chocolate to set at room temperature, or you can place in the fridge to harden more quickly.
Store the brownies in the fridge for up to one week, or alternatively freeze them for a longer life (they will last a few months).
Recipe by Monique Cormack.