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
1 cup cooked beetroot puree – simply roast or boil the beetroot until soft or buy cooked ones and puree them in a food processor
230ml maple syrup
165ml cup beetroot water – leftover from cooking, or just use plain water or plant milk
1 tbsp vanilla extract
Preheat oven to 180C or 160C fan.
Line and grease a 20cm x 30cm baking pan (or something of a similar size) and set aside.
Sift the flour, cocoa powder, bicarbonate of soda, baking powder, cinnamon, and salt in a large mixing bowl.
Add in all remaining base ingredients and mix everything with a large whisk to combine.
Pour into prepared baking pan and level the top with a spatula to smooth out the batter.
Bake in a pre-heated oven for approximately 25 minutes until set.