Chocolate beetroot brownies
This is a recipe from the fast800.com website. I made it using a slightly different method and adding peanut butter.
It’s a recipe that fits into the 8 week blood sugar that I am following for almost 2 weeks now to improve my blood glucose levels.
100g soft pitted dates roughly chopped
125 gr boiling water
70g coconut oil
30g peanut butter
275g cooked beetroot, drained and cut into small chunks
3 large eggs
60g cocoa powder
100g wholemeal self-raising flour
1 tsp ground cinnamon
1 tsp bicarbonate of soda
Pinch of salt
75g plain dark chocolate (around 85% cocoa solids), half grated half broken into chunky pieces
Center a rack in the oven and preheat your oven to 175°fan. Line bottom and sides of a 20cm square pan with parchment paper and set aside.
Soak the dates in the boiling water for 10 minutes, drain and put it in the food processor. Blend until it forms a paste.
Add the peanut butter and coconut oil and blend for 1 minute.
Add the beetroots and blend 2-3 minutes until everything in finely chopped and combined.
Whisk eggs in a stand mixer or in a bowl with a hand mixer for a minute.
Add the beetroot mixture and continue to whisk until all is blended.
Sieve the cocoa, salt, bicarbonate of soda and cinnamon. Add these to the flour and mix.
Add the flour mixture to the beetroot batter and mix with a spatula until no dry bits left.
Add the chocolate and mix it in with the spatula.
Pour the mixture in the prepared tin and smooth the top.
Bake in the oven 20-25 minutes.
Let it cool and cut in into 20 bite size pieces.