Natalia 07472080030 Thermomix & Kangen Water Distributor in UK
Beetroot Brownies, Vegan and Gluten-Free
INGREDIENTS
- 300 g cooked beetroot and cooled.
- 350 g pitted dates.
- 360 g almond flour, almond meal.
- 60 g peanut butter.
- 100 g unsweetened almond milk or any other plant-based milk.
- 75 g cocoa powder, 70% cocoa.
- Pinch of salt
- 2 tsp baking powder
METHOD
- Preheat oven to 180C. Line a square or rectangular baking tin with baking paper. I used 8 inches square baking tin.
- Place in this order; Dates, almond milk, peanut butter, almond flour, cocoa powder, beetroot, salt and baking powder into the Thermomix mixing bowl and chop 5 sec/ speed 9.
- Scrape down sides of mixing bowl with spatula and mix 25 sec/ reverse/ speed 8.
- Transfer into prepared tin and press down evenly using the spatula or spoon.
- Sprinkle over Vegan chocolate chips (optional0 and bake for 25 minutes. They will be slightly gooey.
- Allow it to cool entirely, then dust with cocoa powder and garnish with freeze-dried raspberries or chopped pistachios for a delightful flavour and presentation.