These gluten free super moist brownies are a great way to hide your veggies!
1 cup (250 g) Butter
250g dark chocolate
1 cup beetroot (cooked and grated)
200g coconut sugar
¾ cup gluten free self raising flour
Preheat the oven to 180C
Prepare a square baking tin by lining with baking paper.
Melt your chocolate and butter.
In a mixing bowl, combine the sugar and eggs and slowly beat in the chocolate.
Sift your flour and add to your bowl.
Finally add the grated beetroot. Stir gently to combine.
Pour the brownie mix into your prepared tin and bake in the oven for 25-30 minutes.
Check that they are done by inserting a skewer. It should be still moist on the skewer but not runny.
Cool and then slice into squares.
This a rich and decadent treat. Enjoy in moderation.
This delicious soup is great for a winters day. The rich red colour (due to betacyanin) is notable for it’s anticancer properties. Beetroot is also rich in iron and is great for anemia.
It is also known for it’s digestive, cardioprotective and antiaging effects.
1 large Potato
½ tsp Cumin
½ tsp Coriander
¼ cup Coconut milk
Vegetable stock cube
Boil 2 beetroot in 3 cups water for 10minutes.
Meanwhile chop an onion and sauté until browned with some olive oil and add cumin, coriander, salt and pepper.
Chop a potato.
Remove the beetroot from the stock and remove the skin and chop into pieces and return to the stock and add the potato and stock cube.
Return the soup to the boil and add in coconut milk and onion.
Let simmer until potato is soft.
Remove from the heat and use an immersion blender to puree.
Serve soup with a dash of coconut milk.
You can freeze this if you have leftovers and enjoy another time.