These delicious Cacao Beetroot Brownies are a creative twist on a traditional favourite recipe.
Prep Time 10 mins | Cooking time 20 mins
– 100g raw beetroot
– 100g coconut sugar
– 100g of gluten free flour
– 50g coconut oil
– 1tsp vanilla extract
– 5tbsp raw cacao powder
– Pinch of sea salt
– 1tsp baking powder
– 1/3tsp bicarb of soda
– A handful of Superfoodio – Cacao & Quinoa Clusters
Preheat your oven to 180c and line a brownie tray with greaseproof paper.
Roughly chop the beetroot and add this to a food processor along with the coconut sugar and coconut oil. Blend until well combined. Add in all of the remaining ingredients (apart from the Cacao & Quinoa Clusters) and blend again until you reach a smooth batter consistency.
Pour the batter mixture into your brownie tin and spread evenly. Scatter the Cacao & Quinoa Clusters throughout the brownies and pop these into the oven to bake for 15-20 minutes.
Leave until completely cool before slicing.