Buckwheat Beetroot Brownies

Buckwheat Beetroot Brownies

Suitable for GLUTEN FREE and VEGAN diets

These Buckwheat Beetroot Brownies are gluten-free, full of nutrients and with a yummy fudgy texture they will seduce all cake lovers.

Ingredients

              Photo from Detoxinista

Recipe adapted from Detoxinista

• 100g cooked beetroot puree
• 120g buckwheat flour
• 2 tablespoons ground flax
• 6 tablespoons water
• 2 tablespoons date syrup
• 90g cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 90g dark chocolate pieces (optional)

Method  

1. Preheat the oven at 180 Celsius / gas mark 4. Oil a 20 x 20cm cake tin and line with baking parchment.
2. In a mixing bowl, stir together the ground flax or chia seeds and water, and allow them to gel together for about 10 minutes.
3. In a food processor, pure the cooked beetroot (if you using fresh beetroot, steaming them is best)
4. Add the pureed beetroot, buckwheat flour, date syrup, cocoa powder, salt and vanilla to the bowl with the gelled flax / chia seed mixture, and stir well until a thick, uniform batter is created. Fold in the dark chocolate chips, if using.
5. Transfer the mix to the baking dish, and use a spatula to spread the batter evenly to the edges. Bake at 180 Celsius for 20-25 minutes, or until the centre is fairly firm to the touch.
6. Allow to cool completely before serving. These brownies should last for a few days when stored at room temperature, but for best shelf life, store them in a sealed container in the fridge.

Did you enjoy this recipe? Visit the recipe section of Savoir Fayre website for more tasty ideas.