Baking
Beet Chocolate Brownies Rich and fudgy, these delicious brownies are packed with protein thanks to the addition of nut butter. Beetroot is a fabulous brain-boosting food known to help production of nitric oxide and improve vasodilation in the body and brain. The hemp seeds are a great source of additional protein and omega-3 fats. Perfect as a healthy snack, breakfast on the go or pick-me-up when energy levels are flagging. Preparation time: 15 minutes Cooking time: 25 minutes Makes 16 brownies Ingredients 125g cooked beetroot (about 2 small beetroots) 200g almond nut butter or other nut butter 200g dark chocolate 75g xylitol or coconut sugar 3 eggs 1 tsp vanilla extract 30g chocolate or vanilla protein powder (optional – use 1tbsp cocoa powder instead) 60g ground almonds 1 tsp ground cinnamon 1 tsp bicarbonate of soda 1 tsp baking powder 60g shelled hemp seeds, optional
1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line a 20 cm/8 inch square baking tin. 2. Grate the beetroot and set aside. 3. Place the nut butter, dark chocolate and xylitol (or coconut sugar) in a pan and warm gently to melt the chocolate. Allow the chocolate to cool slightly. Place in a food processor with the eggs, vanilla extract, protein powder (or cocoa powder), ground almonds, cinnamon, bicarbonate of soda and baking powder and process to combine. Process in the beetroot. Stir in the hemp seeds if using. Spoon the mixture into the baking tin. 4. Bake in the oven for 20-25 minutes until golden brown and firm to the touch. Allow to cool completely before removing from the tin. Cut into bars. 5. Store in the fridge wrapped for up to 1 week or freeze for up to 3 months.
Nutrition per serving: 234kcal, fat 16g (of which saturates 3.7g), carbohydrate 14g (of which sugars 8.4g), protein 8.3g.
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