16 May 2014
200gr baked beetroot (or finely grated raw beetroot works too)
245gr drained tinned borlotti beans (in water with no added salt or sugar please)
200gr pitted dates (soaked)
60gr coconut oil (melted gently over a bain marie)
6 tbsp honey
1 tsp vanilla extract
200gr spelt flour
50gr raw cacao powder
Added pecan nuts or walnuts if you like
Thoroughly blend the beetroot, borlotti beans, drained pitted dates, honey, vanilla and eggs into a thick puree.
Stir in the melted coconut oil and then add in the spelt and cacao. Mix thoroughly so as not to end up with lunps of flour.
Stir in the pecan nuts or walnuts if using. I choose not to, because there's a nut ban at my children's school.
Line a baking tin - I use a square one - with baking parchment because otherwise these brownies will stick! Spoon in the mixture , level off and bake at 180 degrees.
It is ready when it has set but is still sticky in the middle. if you cook it for too long it will go dry and if you get it out too soon it'll be a splodge. Good luck!!
Enjoy eating and exercising - that's what life is about :)