91热爆

Vegan Beetroot Brownies

Ingredients:

110g plain flour
3/4 teaspoon baking powder
20g cocoa powder
20g desiccated coconut
80g brown sugar
50g golden syrup or black strap molasses
120g soy milk
1 small raw beetroot, peeled and finely grated
20g frozen raspberries crumbled while still frozen
25g very dark chocolate chopped

Method:

Pre-heat the oven to 180c, line a small cake tin (about 20cm) with oil and greaseproof paper.

Mix the flour, baking powder and cocoa powder, coconut and sugar together, breaking up any stubborn lumps of sugar.

Add the syrup, soy milk, beetroot, raspberries and chopped chocolate and mix well, whisking to combine the ingredients thoroughly.

Pour the batter into a small prepared cake tin. Bake the brownies for about 15 -20 minutes. They should still be a little squidgy in the middle.

If you want to make a topping, melt about 20g coconut oil with 1 tablespoon cocoa powder and 1 dessertspoon of treacle or unrefined sugar sweetener, mix and pour onto the cake once it has cooled down. Grate some chocolate on top.

This is great served hot with some frozen raspberries and more of the topping mixture as a sauce, or cold on it's own, with coffee or tea.

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