LIVING GLUTEN FREE
September 21, 2016
A healthful twist on a fudgy favourite.
250 grams cooked beetroot3/4 cup gluten free self-raising flour2 eggs1/2 cup walnuts1/2 cup cacao powder1/2 teaspoon vanilla extract60 grams butter, softened60 millilitres reduced-fat milk50 grams cacao nibs60 grams chocolate, optional
Preheat the oven to 170°C.Place all the ingredients, aside from the nibs, into a food processor and blend until smooth.Stir the nibs through the mixture, then pour into a rectangular lined baking tin.Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out mostly clean.If decorating with chocolate, melt it in a small saucepan over a low heat, stirring continuously.Remove from the oven, slice into squares and, if desired, drizzle the melted chocolate over the brownies.