Beetroot Brownies
Irresistible sugar-free treats.
Ingredients
1 tsp. baking powder
80 g buckwheat flour
4 raw beetroot
water, as needed
20 pitted dates
3 Tbsp agave syrup
3 eggs
1 tsp vanilla extract
200 g dark chocolate
200 g unsalted butter
100 g 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
Preheat 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 beetroot and water to 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 soaked dates to the Mixer bowl.
Add the mashed beetroot into the bowl.
Mix on speed 2 until combined.
STEP 5/7
Add eggs, vanilla and agave into the bowl.
Mix on speed 2 until combined.
STEP 6/7
Add chocolate and butter into the bowl.
Mix on speed 2 until combined.
STEP 7/7
Remove the K-Beater and fit the Whisk Tool.
Add baking powder, flour and 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
Irresistible sugar-free treats.
Ingredients
1 tsp. baking powder
80 g buckwheat flour
4 raw beetroot
water, as needed
20 pitted dates
3 Tbsp agave syrup
3 eggs
1 tsp vanilla extract
200 g dark chocolate
200 g unsalted butter
100 g 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
Preheat 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 beetroot and water to 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 soaked dates to the Mixer bowl.
Add the mashed beetroot into the bowl.
Mix on speed 2 until combined.
STEP 5/7
Add eggs, vanilla and agave into the bowl.
Mix on speed 2 until combined.
STEP 6/7
Add chocolate and butter into the bowl.
Mix on speed 2 until combined.
STEP 7/7
Remove the K-Beater and fit the Whisk Tool.
Add baking powder, flour and 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