Detox with beetroot brownies

You may have seen our recent posts raving about the Detox Kitchen Bible Cookbook – we have been testing out many of their recipes with fantastic results.

Having loved their take on a healthy caramel slice, we have decided to try another of their desserts – this time, their Beetroot Brownies.

What we love about this recipe is that you don’t put refined sugar into the mix – much of the beetroot brownies sweetness comes from using honey. But one word of warning – you do need to use a blender / processor a few times which I know is not always the most convenient if you are in a rush – but we don’t think it should put you off.

Our other tip with this one is to read the beetroot brownies recipe and see what you can buy in a more convenient form. For example, you will need to blitz the hazelnuts – so we bought pre-chopped hazelnuts. The same with the beetroot – we bought pre-cooked ones. We think it will make cooking the beetroot brownies much simpler.

Oh – and beetroot stains! Be careful!

Here is how we tested this beetroot brownies recipe.

1. Gathering the beetroot brownies ingredients and pre-heat your oven to 200C/180C fan/gas 6.

Beetroot Brownie ingredient photo

 

  • 150g peeled raw beetroot (cut into cubes) – We bought pre-cooked peeled ones
  • 50g hazelnuts – we bought pre chopped ones
  • 100g gluten and wheat free flour – we used buckwheat
  • 1 tsp baking powder
  • 60g raw cacao powder
  • 150g runny honey
  • 1/2 tsp salt
  • 3 eggs
  • 75ml rapeseed oil

2. Cook the beetroot

If you didn’t buy pre-cooked beetroot – put it is a microwave safe bowl with 50ml water, cover with cling film and cook on high for 7 minutes. If no microwave then wrap the beetroot in foil and bake in the heated oven for about 40 minutes.

3. Prepare the beetroot brownies dry ingredients

If you didn’t buy pre-chopped hazelnuts – blitz them until they are chopped up. Transfer the hazelnuts to a large bowl and sift in the flour, baking powder and cacao powder.

(Normally we like to save time by not sifting – but it is important here to get out the lumps – it will be obvious when you come to mix all the ingredients)

Beetroot Brownie dry ingredients photo

4. Blitz the beetroot and add it to the dry ingredients

Beetroot Brownie add to dry ingredients photo

5. Prepare the beetroot brownies wet ingredients by blitzing the honey, salt and eggs for 3 minutes.

Beetroot brownies wet ingredients mix

Please note that the recipe in our version of the cookbook didn’t mention the oil – but we added it in here.

6. Pour the wet ingredients into the bowl with the others and gently mix (to keep the air in) with a wooden spoon.

Beetroot Brownie complete miixture photo

 

7. Pour the beetroot brownies mixture into a greaseproof paper lined 20cm square tin

Beetroot Brownie mixture in tin ready for oven photo

8. Bake in the heated oven for 30 minutes or until a skewer inserted in the centre comes out clean. Cool before cutting into squares.

The beetroot brownies taste great with some ice-cream!

Finished beetroot brownie photo