Ingredients

• 1 cup gluten-free flour (you can make your own – see Gluten Free Flour Blend).
• 3/4 cup cacao.
• 1 1/4 cups xylitol.
• 1/8 teaspoon baking powder (gluten-free).
• 1/2 teaspoon salt.
• 1/4 cup chopped walnuts (optional).
• 1/3 cup soy milk or rice milk or coconut milk.
• 1/3 cup extra virgin olive oil or coconut oil.
• 1 medium ripe banana.
• 1/3 cup shredded beetroot.
• 1 tablespoon vanilla extract.

Method

1. Preheat oven to 175C.
2. In large bowl, whisk together flour, cacao powder, xylitol, baking powder, salt, and walnuts.
3. In a blender, blend the milk, oil, banana  and vanilla.
4. Add blended mixture to the flour mixture in the large bowl and stir until just combined – (this batter will be super thick)
5. Spread batter out evenly into an square (20cm x 20cm), oiled baking dish.
6. Bake for around 35 minutes or until a toothpick inserted in the middle comes out clean.
7. Turn out onto baking rack to cool.
   Or eat straight away if you can’t wait! I never can.
   Be careful not to burn your mouth. 🙂