Beetroot Brownies with Beetroot Yoghurt Icing
Desserts | 23.09.2015
INGREDIENTS: (Serves 12)
2 Big Beetroots (270g)
100g Flour (I used Rude Health Wholemeal Sprouted Flour)
55g Cacao Powder (I used Superfoodies)
1/4tsp baking powder
150g Natural Yoghurt (I used Yeo Valley)
3tbsp Greek Yoghurt (I used Fage)
2tsp Beetroot Powder (I used Superfoodies)
Wrap beetroots in foil and cook in the oven at 180˚c for 1-2hours.
Once cooked peel and chop small enough to put in your blender. Allow to cool a little first and then blend until smooth.
Spoon beetroot puree into a mixing bowl. Add the flour, cacao, baking powder, and natural yog and mix until smooth.
Hand whisk the egg until fluffy, and then stir into the mix. Do not over stir otherwise you will knock out the air.
Line a brownie tin with baking parchment and oil with a little coconut oil. Spoon in the mix and spread it out evenly.
Bake in the oven for 15-20mins.
Allow to cool on a rack.
Meanwhile mix together the greek youghurt, beetroot powder and honey.
Either cut the brownies into 12 and top with yoghurt icing or do what I did and cut into 24 and make a brownie sandwich with the icing in the middle.
MACROS: (For 1 brownie with icing)
Calories = 105kcal
Protein = 4.4g
Fat = 3.1g (Saturated fat = 1.7g)
Carbohydrates = 15.8g (Sugars = 8.3g)
I used two different yoghurts as the one in the brownie mix should be runny where as the one for the icing needs to be stiff, otherwise it will run off the brownie.
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