By now you have probably worked out that David loves beetroot as a food, and it appears I am not alone. I have discovered a whole site dedicated to this great food (www.lovebeetroot.co.uk).
This is quite a popular recipe I adapted from one which was given to me. The beetroot pretty much disappears apart from a nice purple hue. It sweetens these brownies up considerably, while helping to maintain a low GI. Enjoy.
Ingredients
• 500g beetroot bulb, peeled, and large diced
• 220g dark cooking or good quality 70-85% cocoa chocolate, chopped
• 20g butter
• 2 eggs, lightly whisked
• 1 tsp vanilla extract
• ½ cup Gluten free self raising flour
• ¼ cup of cocoa powder
• 1 dessert spoon honey (if desired)
• ½ cup cashews, roughly chopped
• ½ cup raisins or 1 orange, rind finely grated
Method
• Steam the beetroot until tender when pierced with a sharp knife (10-15 minutes). Allow to cool then blend to make about 1 cup of puree.
• Preheat oven to 180°C. Line a large square cake pan with non-stick baking paper. Melt the chocolate, butter and honey in a heatproof bowl over a saucepan of simmering water, stirring until smooth. Allow to cool slightly.
• Whisk the eggs and vanilla extract. Add the beetroot puree and mix well.
• Sift the flour and cocoa powder into a large bowl. Add the beetroot mixture, then the chocolate mixture. Mix until just combined. Stir in the cashews and raisins. Pour into the cake pan. Smooth the surface.
• Bake for 20 minutes or until the top is firm and crumbs cling to a skewer.
Cool completely in the pan before slicing.
