VELVETY BEETROOT AND ZUCCHINI BROWNIE
WHAT YOU NEED
150g dark chocolate (minimum 70%)
3 eggs
3 Tbs cocao powder (NOT COCOA)
50g butter or 50ml coconut oil
50ml extra virgin olive oil or coconut oil
1 cup hemp flour
1 cup almond meal (or alternative nut meal)
1/2 cup pecans or walnuts
1/4 - 1/2 cup rice malt syrup (start with less and add more if you feel you need to)
250g cooked beetroot, grated
3/4 cup zucchini, grated
2 tsp gluten free baking powder
2 tsp natural vanilla extract or powder
Pinch of sea salt
WHAT YOU DO
1. Preheat oven to 170 C. Grease and line a 20 x 30cm baking tray with baking paper
2. Place 100g of the chocolate in a microwave safe bowl or in a saucepan with the butter and olive oil. If microwaving, do in 30 second rounds to ensure it doesn't bubble over. Allow to completely melt then sit to cool a little.
3. Whisk in eggs then stir in remaining ingredients.
4. Pour into prepared tray and bake for around 20-25 minutes. It's ready when the skewer has a few moist crumbs on it.
5. Allow to cool. Serve with fresh full fat cream or yogurt, coconut or sheep yogurt and fresh berries.
TIP: It's nice warmed in the microwave for 30 seconds!