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Cooking

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Gluten-Free Beetroot and Walnut Brownies

·
8 servings
  1. Blending

    Blending

    Peel the cooked beetroot and cut it into smaller pieces. Place it in a blender along with a ripe, soft banana, honey and eggs. Blend on high speed until the mixture is completely smooth.

  2. Adding 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 roughly chop it. Leave the chocolate in the melted butter for about five minutes, then whisk until smooth.

  3. Mixing everything together

    Mixing everything together

    Combine the beetroot mixture, the melted butter and chocolate, 100 g of ground walnuts along with 50 g of roughly chopped walnuts and the chopped chocolate with the millet flour. Transfer everything to a bowl and mix into a smooth batter — no need for a stand mixer, it comes together easily by hand.

  4. Preparing the batter

    Preparing the batter

    Grease a square or round baking tin measuring 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 out the surface.

  5. Baking

    Baking

    Bake in an oven preheated to 180 °C for 35 minutes.

  6. You're done!

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