Gluten-Free Beetroot and Walnut Brownies
·Blend the beetroot
Peel the cooked beetroot and cut it into smaller pieces. Place them in a blender. Add a ripe, soft banana, honey and eggs. Turn the blender to a high speed and blend the whole mixture until smooth.
Add the chocolate
Melt the butter in a saucepan and break 200 g of chocolate into the hot butter. Set aside 50 g of chocolate and chop it roughly. Let the chocolate sit in the melted butter for about five minutes, then whisk together.
Mix everything together
Combine the beetroot mixture, the chocolate-butter mixture, 100 g ground walnuts along with 50 g roughly chopped walnuts and the chopped chocolate with the millet flour. Transfer to a bowl and stir into a smooth batter. It's easy — no need for a stand mixer.
Prepare the batter
Grease a square or round baking tin, roughly 20 x 30 cm (or 25–30 cm in diameter if round), and dust it with ground walnuts. Pour in the batter and smooth the surface evenly.
Bake
Bake in an oven preheated to 180 °C for 35 minutes.
