Beetroot Brownie Recipe

The Beetroot Brownie has become a Mitchelstown staple and you can now try it yourself in the comfort of your own Kitchen! Michelle Joyce has kindly shared her delicious recipe with us.

Made these lovely fudgy beetroot brownies for a growing workshop held yesterday and thought some of you may like to try  them out. They are gluten free and egg free. 

Beetroot Brownies 

Gluten and egg free

1. 50g gluten free oat flour (IE...blend oats and sift flour out) plus  50g blended gluten free oats  (or 100g of an oat based gluten free flour for an easier life)

2. 50g ground almonds

3. 1 generous teaspoon of baking powder

4. 50g grams of cacao powder

5. 250g.of blended cooked beetroot (I chopped fresh beetroot finely and cooked until soft in microwave) 

6. 2 Chia eggs (2 teaspoons of milled chia seeds and 6 teaspoons of water left to sit for 5 minutes to form a gel )

7. 100g of honey or golden syrup (be more generous if sweetness needed )

8.  A small splash of oat milk

Combine and mix dry ingredients well.

Blend beetroot into puree (esp if hiding it from children).

Add honey and chia egg to beetroot puree.

Fold wet mix into dry for a stiff batter or paste...use a.splash of oat milk of needed but keep mix a paste or thick consistency.

Place into tin and cook for 20 to 25 minutes...sides should be dry but centre mushy, it will set as it cools.

Drizzle

50g 85% dark chocolate 

2  tablespoons of golden syrup or honey 

25g of butter 

Melt all together and drizzle over brownie, then allow to set

Be sure to tag Mitchelstown Tidy Towns on Facebook/Instagram if you try this one out, we'd love to see your creations!