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These beetroot brownies are crisp on the outside and deliciously fudgey on the inside. What’s more, they are both vegan and gluten free. Just be warned, they’re extremely moreish and never stay around for long!
To make the mixture, I used Free From Fairy’s Gluten Free Flour. We recently came across this blend of wholegrain flour and have been really impressed with the results. It’s the invention of scientist and UK blogger Vicki Montague, and I would recommend it to any coeliacs looking for a wholesome flour.
1 cup + 2 tbsp of gluten-free all purpose flour mix
50g cocoa powder
1 tsp cinnamon
1 tsp gluten-free baking powder
½ tsp bicarbonate of soda
¼ tsp salt
230ml maple syrup
165ml cup beetroot water – leftover from cooking, or just use plain water or plant milk
1 tbsp vanilla extract
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At AliKats, we supply all of our catered chalets with homemade yoghurt. To make this quantity we use a yoghurt machine, but the principles of homemade yoghurt are incredibly straightforward and don’t require anything fancy if you’re making it in small batches.Continue reading...
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