Beetroot Brownies

Beetroot Brownies

What you'll need

  • 300g cooked beetroot (vacuum-packed is fine)
  • 150g gluten-free white bread flour
  • 45g cocoa powder
  • 1tsp ground cinnamon
  • ½tsp bicarbonate of soda
  • 1tsp gluten-free baking powder
  • ¼tsp fine sea salt
  • 250ml maple syrup
  • 100ml whole milk
  • 1tsp Nielsen Massey vanilla bean paste

Directions

You can, of course, make these with ordinary flour and baking powder but I’m often asked for gluten-free recipes and this works well. Beetroot goes beautifully with chocolate and creates a lovely moist cake. By the way, if you want to cook your own beetroot, make sure it is really soft, so it makes a nice purée.

Step 1

Put the beetroot in a blender and blitz it to form a purée, then pass the purée through a fine sieve into a bowl. Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease a 28 x 18cm baking tin with butter and line it with non-stick baking paper.


Step 2

Put the flour, cocoa powder, cinnamon, bicarbonate of soda, baking powder and salt in a bowl and mix well with a whisk – whisking will prevent any lumps forming in the flour. Add the beetroot purée, maple syrup, milk and vanilla bean paste and mix well with a spatula until combined.


Step 3

Pour the mixture into the lined baking tin and bake in the preheated oven for 25–30 minutes. Place the tin on a wire rack and leave the brownies to cool, then cut them into 12 squares.


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