Yesterday I had my mum visit, always great to have help with the kids and she brought me some beetroot from her garden too…score!
I love beetroot it’s one of my favourite veg. They are great for you too, they are high in protein, fibre and folic acid. When I was pregnant with Sadie I was obsessed with smoothies made from beetroot, carrot, apple and loads of ginger. Beetroot actually has the highest sugar content of all vegetables so although you might not associate them with baking they are actually great for cakes. Their sugar is released slowly do you don’t get that high then crash as with refined sugar. These chocolate brownies were quite experimental but they came out really well, nice and thick, sweet and chocolaty. We spread almond butter on the top which i think was a delicious addition but you could enjoy them as they are. My big helper Arthur helped to make them while my little helper, Sadie ‘tidied’ the Tupperware cupboard and between the two of them trashed my kitchen. But hey it was raining outside and everyone was entertained.
- 1/3 cup coconut flour
- 1/4 cup oatmeal
- 1/4 cup cacao powder
- 1tsp baking powder
- 250g raw beetroot (grated)
- 1/3 cup coconut oil (melted)
- 1/4 cup honey
- 1 desert spoon yoghurt
- 3 large eggs
Preheat the oven to 190/gas 5 and line a 20cm round cake pan with greaseproof paper.
Place all the ingredients in a food processor and blitz till smooth.
Pour the batter into the cake pan and bake for 25 minutes.
These tasted great with almond butter spread on top.