Monday, 14 May 2012

Healthy Brownies (beetroot; almonds, gluten free)


1 lb freshly cooked beetroot; diced
6 oz dark chocolate (at least 70% cocoa solid); broken in pieces
3 eggs
6 oz brown sugar
4 oz ground almonds
3 oz cocoa powder
3 tablespoon rice flour
pinch salt
2 level tspn baking powder
1tsp vanilla extract
2 tablespoons Sliced almonds


Heat the oven at 160 C, 325 F or gas mark 3
1.  Boil the beetroots for 40 minutes, skin and dice. Place in the microwave for 3 minutes
2.  Add the dark chocolate, mix until it melts, liquidize.
3.  Whisk the eggs and sugar.  Add the ground almonds, cocoa powder, rice flour, salt, baking powder and vanilla essence.
4. Fold in the beetroot/chocolate mixture.
5. Place on a greased baking tray (approx 12 x 9 inches), sprinkle the slice almonds
6. Bake for 35 minutes.
7. Cut into 2 inch squares
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