Prep time 40 mins
Cook time 25 mins
500g (1lb) whole raw beetroots (approx. 4 large beetroots)
½ cup rapadura (or panela) sugar
2 tsp vanilla extract
¾ cup (75g) raw cacao
1 tsp gluten free baking powder
½ cup (35g) almond meal
50g (1 ½ oz) walnuts, chopped
100mL (3 fl oz) melted coconut oil
60ml (2fl oz) melted coconut oil
2 tbsp beetroot juice (made from raw beetroot above)
A handful of fresh rose petals (pesticide free) to garnish
1 Preheat oven to 180C / 350F. Bring the beetroots to the boil in a pan of salted water for 15 – 20 minutes until tender. Drain and leave beetroot to cool. Peel the outer skin of the beetroots (wear gloves if you want to avoid pink stained hands). Chop into cubes and blitz in a food processor to a paste. Squeeze the paste through a sieve and collect 2 tbsp of your beetroot juice to set aside for the icing (you may have to add 1tbsp water to dop this). Keep the paste in a bowl.
2 With an electric beater, beat the eggs, rapadura sugar and vanilla extract in a mixing bowl until light and fluffy. Fold into the cacao, baking powder, almond meal and walnuts. Pour into 20 x 20xm (8in) baking tins and bake for 25 mins. The brownies should be still slightly gooey in the middle. Allow to cool.
3 Make the icing. Mix the melted coconut oil and beetroot juice together. Roughly drizzle onto the brownies. Sprinkle with rose petals.
The Carousel thanks movenourishbelieve.com for this recipe.