Scrumptious Beetroot Brownie
This recipe came about because I keep on getting bunches of beetroot when I only need to use 1 and because I thought it might be a good way to sneak some veggies into my son (fail). So I started looking for a recipe but was struggling to find one that just had the few ingredients in my cupboards. So Rach got creative, now me and my husband joke a bit when it comes to my baking as I’m not the best at measuring and he always has a knack of walking in when I’m free pouring. It’s fair to say that sometimes I do make disasters in the baking department so his jests are warranted but then some times I also pull out a win. Today’s recipe could have gone terribly wrong as I more or less just used up the bag ends of everything I had but if you give this one a go I think you will be very pleasantly surprised (at one point though I was wondering why I was bothering to write down the quantities because it was looking a bit ‘hows it going’)
What you’ll need
2 cups grated beetroot (raw) really packed in
3/4 cup oil
1/2 cup coconut sugar
3 eggs
1 cup buttermilk
3 tablespoons cocoa powder
1 1/2 cups flour
1 teaspoon baking powder
Prep
Preheat oven to 1eighty
Combine your wet ingredients, the beetroot, oil, buttermilk and eggs and mix together.
Add the coconut sugar and sift over the flour, baking powder and cocoa.
Mix really well.
Line a square baking tin with baking paper and fill with your mixture.
Bake for 40 minutes or until the mixture springs back when you press it in the centre.
Serves nicely with some fresh berries and greek yogurt or eat it plain.
Enjoy!