Can’t Beet them Beetroot Brownies

Ingredients

125g Coconut Flour

75g Raw Cacao Powder

1/4 tsp Baking Powder

175g Beetroot, boiled

200g Agave

175g Pure (alternative to butter)

3 Eggs

Method

Preheat the oven to 180 celcius/ 350 F/ gas Mark 4.

Mix the coconut flour, cacao powder and baking powder in a large bowl. Blend the beetroot, agave, pure and eggs in a blender until smooth. Slowly pour the mixture into the bowl and gently stir. Line a small baking tray with parchment paper and spread the mixture evenly. Place in the oven and bake for 20-25 minutes, until set on top with a gooey middle. Serve with raspberries and sprinkle with desiccated coconut.

Serving Suggestion

We like ours in a bowl with oat milk! Just pop the brownie into a shallow bowl and fill with oat milk. Leave for a few minutes so that the brownie goes all gooey and then tuck in. See below!