Episode details
Available for over a year
Vegan Beetroot Brownies Ingredients: 110g plain flour 3/4 teaspoon baking powder 20g cocoa powder 20g desiccated coconut 80g brown sugar 50g golden syrup or black strap molasses 120g soy milk 1 small raw beetroot, peeled and finely grated 20g frozen raspberries crumbled while still frozen 25g very dark chocolate chopped Method: Pre-heat the oven to 180c, line a small cake tin (about 20cm) with oil and greaseproof paper. Mix the flour, baking powder and cocoa powder, coconut and sugar together, breaking up any stubborn lumps of sugar. Add the syrup, soy milk, beetroot, raspberries and chopped chocolate and mix well, whisking to combine the ingredients thoroughly. Pour the batter into a small prepared cake tin. Bake the brownies for about 15 -20 minutes. They should still be a little squidgy in the middle. If you want to make a topping, melt about 20g coconut oil with 1 tablespoon cocoa powder and 1 dessertspoon of treacle or unrefined sugar sweetener, mix and pour onto the cake once it has cooled down. Grate some chocolate on top. This is great served hot with some frozen raspberries and more of the topping mixture as a sauce, or cold on it's own, with coffee or tea.
Programme Website