Beetroot, Walnut & Cacao Brownies

The ultimate guilt free treat. Simple wholesome ingredients create a sweet treat that can be enjoyed every day.

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Ingredients

2 cups Select Dates, (soaked in boiling water for 20 minutes then drained)

1/4 cup melted coconut oil (could also use butter)

¼ cup yoghurt (could use coconut cream to make dairy-free)

4 free-range eggs

1 cup beetroot, finely grated, lightly squeezed of liquid

1 heaped teaspoon gluten-free baking powder

1 teaspoon good quality vanilla extract

pinch sea salt

1 cup all-purpose GF flour (could also use a combination of buckwheat, brown rice and tapioca flour)

1/3 cup cacao powder or good quality dark cocoa

¾ cup Walnuts, roughly chopped

Preheat oven to 160°C. Grease or line a 30cm x 10cm dish

Place dates, coconut oil, beetroot, baking powder, cacao powder, vanilla and yoghurt into a food processor. Blitz until smooth

Add the eggs and pulse to combine. Add the remaining ingredients (except the walnuts) and process until just combined. Do not over mix

Add the walnuts and pulse just a few times to combine

Pour batter into dish. Use a spatula to scrape all batter from food processor. The back of a spoon can be used to smooth the top

Bake for approximately 30 – 40 minutes until a skewer comes out clean when inserted

Leave to cool for 30 minutes before cutting.

Will keep for up to four days in an airtight container in the fridge. Will freeze well for up to 1 month.

Created by Kelly Gibney