Ingredients
For the brownies
- 100g oat flour
- 50g ground almonds or almond flour
- 50g cocoa or cacao powder
- 2 tablespoons Linwoods Milled Flaxseed, Cocoa & Berries
- 1 teaspoon cinnamon
- 250g cooked beetroot
- 100g honey or maple syrup
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons almond milk
For the chocolate topping
- 2 tablespoons coconut oil
- 2 tablespoons smooth almond/cashew butter
- 4 tablespoons maple syrup
- 4 tablespoons cocoa or cacao powder
For the purple drizzle + decoration
- 30g white chocolate
- 1 teaspoon coconut oil
- ½ - 1 teaspoon beetroot powder
- Freeze-dried raspberries
- Dried rose petals
Instructions
- Preheat the oven to 180 degrees C and grease and line a 9x9in baking tin.
- Mix together the oat flour, ground almonds/almond flour, cacao/cocoa powder, flaxseeds, and cinnamon in a large bowl.
- Place the beetroot, honey/maple syrup, eggs, vanilla and almond milk in a blender and whizz up until smooth.
- Pour this into the dry ingredients and mix to combine. Spoon into the tin and smooth out evenly then bake for 25-30 minutes until firmed up. Leave to cool in the tin.
- Gently heat the coconut oil, nut butter and maple syrup to melt then whisk in the cacao/cocoa powder until smooth.
- Pour this over the brownies then place in the fridge for at least 2 hours to allow the chocolate to set.
- Cut into 9-12 squares then place on a wire rack.
- Gently melt the white chocolate and coconut oil then whisk in the beetroot powder. Drizzle a little over each brownie then leave to set for about 30 minutes. Sprinkle with freeze-dried raspberries and rose petals then enjoy!