Brownies
400g peeled raw beetroot cut into a 2cm dice
100g hazelnuts
3 medium eggs
220g light muscovado sugar
1/4 tspn salt
150g dark chocolate min 70% cocoa
2 tbspns rice flour
70g cocoa
2 tspns baking powder
1 tspn vanilla extract
30g chopperd hazelnuts for the top
preheat oven to 160 gas mark 3
line and grease 27cm x 20cm x 5cm tin
cook the beets in the microwave for 10 mins in a heatproof bowl with a splash of water, covered in cling film.
blitz the hazelnuts to a powder in a food processor.
Whisk the eggs sugar and salt with a hand held whisk until tripled in volume
Drain the water from the beets and blend to a puree. Add the chocolate before recovering with clingfilm and putting to one side. (the beets need to be hot to meklt the chocolate so if they have cooled too much reheat before adding the chocolate).
Beat the powdered nuts, flour, cocoa, baking powder and vanilla into teh egg mix until well combined
Add the beetroot /choc mix and fold together.
Pour into tin and sprinkle the 30g of chopped nuts on top.
Cook for 35 mins.
Remove from oven and cool in the tin for 20 mins before cutting up.
More later.... (oh and I would just use plain flour!!)
400g peeled raw beetroot cut into a 2cm dice
100g hazelnuts
3 medium eggs
220g light muscovado sugar
1/4 tspn salt
150g dark chocolate min 70% cocoa
2 tbspns rice flour
70g cocoa
2 tspns baking powder
1 tspn vanilla extract
30g chopperd hazelnuts for the top
preheat oven to 160 gas mark 3
line and grease 27cm x 20cm x 5cm tin
cook the beets in the microwave for 10 mins in a heatproof bowl with a splash of water, covered in cling film.
blitz the hazelnuts to a powder in a food processor.
Whisk the eggs sugar and salt with a hand held whisk until tripled in volume
Drain the water from the beets and blend to a puree. Add the chocolate before recovering with clingfilm and putting to one side. (the beets need to be hot to meklt the chocolate so if they have cooled too much reheat before adding the chocolate).
Beat the powdered nuts, flour, cocoa, baking powder and vanilla into teh egg mix until well combined
Add the beetroot /choc mix and fold together.
Pour into tin and sprinkle the 30g of chopped nuts on top.
Cook for 35 mins.
Remove from oven and cool in the tin for 20 mins before cutting up.
More later.... (oh and I would just use plain flour!!)