Beetroot Brownies
Ingredients
4 raw beetroot
water, as needed
20 pitted dates
3 eggs
1 tsp. vanilla extract
3 agave syrup
200 grams dark chocolate
200 grams unsalted butter
1 tsp. baking powder
80 grams buckwheat flour
100 grams ground almonds
Instructions
STEP 1/7
Peel, trim and cut the beetroot into 2 cm cubes.
Soak the dates for 20 minutes and drain.
Melt the chocolate and butter.
STEP 2/7
Pre heat the oven to 180°C.
Grease a square pan and line with parchment paper.
Fit the K beater to the machine.
STEP 3/7
Add Ingredients 1 (beetroot, water) into the saucepan.
Bring the water to the boil and simmer for 20 minutes.
Once the beetroot is soft, drain and let cool.
Once the beetroot has cooled, mash and set aside.
STEP 4/7
Add Ingredients 2 (soaked dates) to the Mixer bowl.
Add the mashed beetroot into the bowl.
Mix on speed 2 until combined.
STEP 5/7
Add Ingredients 3 (eggs, vanilla, agave) into the bowl.
Mix on speed 2 until combined.
STEP 6/7
Add Ingredients 4 (chocolate, butter) into the bowl.
Mix on speed 2 until combined.
STEP 7/7
Remove the K beater and fit the Whisk Tool.
Add Ingredients 5 (baking powder, flour, almonds) into the bowl.
Mix on speed 2 until combined.
Pour the batter into the square tin.
Bake for 25 minutes at 180°C.
Let cool in the tin.
Turn out and cut into squares.
Serve.
Beetroot Brownies
Ingredients
4 raw beetroot
water, as needed
20 pitted dates
3 eggs
1 tsp. vanilla extract
3 agave syrup
200 grams dark chocolate
200 grams unsalted butter
1 tsp. baking powder
80 grams buckwheat flour
100 grams ground almonds
Instructions
STEP 1/7
Peel, trim and cut the beetroot into 2 cm cubes.
Soak the dates for 20 minutes and drain.
Melt the chocolate and butter.
STEP 2/7
Pre heat the oven to 180°C.
Grease a square pan and line with parchment paper.
Fit the K beater to the machine.
STEP 3/7
Add Ingredients 1 (beetroot, water) into the saucepan.
Bring the water to the boil and simmer for 20 minutes.
Once the beetroot is soft, drain and let cool.
Once the beetroot has cooled, mash and set aside.
STEP 4/7
Add Ingredients 2 (soaked dates) to the Mixer bowl.
Add the mashed beetroot into the bowl.
Mix on speed 2 until combined.
STEP 5/7
Add Ingredients 3 (eggs, vanilla, agave) into the bowl.
Mix on speed 2 until combined.
STEP 6/7
Add Ingredients 4 (chocolate, butter) into the bowl.
Mix on speed 2 until combined.
STEP 7/7
Remove the K beater and fit the Whisk Tool.
Add Ingredients 5 (baking powder, flour, almonds) into the bowl.
Mix on speed 2 until combined.
Pour the batter into the square tin.
Bake for 25 minutes at 180°C.
Let cool in the tin.
Turn out and cut into squares.
Serve.