Inspired by the Diabetes UK brownie recipe. Get your chocolate fix while being mindful of your blood glucose!
Ingredients
or100 grams of chocolate, dark, 70-85% cacao solids
or25 grams of margarine-like, vegetable oil spread, 60% fat, tub, with salt
or250 grams of beetroot, boiled in unsalted water
or1 level teaspoon of coffee, powder, instant (1 g)
or2 medium units of egg, whole, raw, fresh (88 g)
or1 tsp of vanilla extract (4 g)
or2 tbsps of syrups, maple (40 g)
or100 grams of almonds, flaked and ground
or50 grams of flour, wheat, wholemeal
or50 grams of cocoa powder
or40 grams of sweetener, herbal extract powder from Stevia leaf
or1 level teaspoon of baking powder (4 g)
Preparation
1.
pre-heat the oven to 180 degrees or gas mark 4
Grease a brownie tray (20x20cm) and line with greaseproof paper.2.
Melt the chocolate in a bowl over a pan of simmering water.
Make sure the cooked beetroot in dry, chop into chucks and add to a food processor. 3.
Dissolve the instant coffee in a teaspoon of water. 4.
Add the eggs, dissolved coffee, vanilla extract and maple syrup to the processor with the beetroot and process until a thick, smooth puree.
Add the dry ingredients to the food processor and process all together. 5.
Spoon this mixture into the prepared tin.
Bake for 15 minutes in the oven. 6.
The brownie mixture will be a little soft in the middle bit the edges and top should be firm.
Cool for 15 minutes then cut into 12 squares.
