• Alex Robinson

Velvety Beetroot and Zucchini Brownie


Greetings Seekers of Wellness.

Been a while. Thought I needed to get you excited to head into the kitchen for some cosy winter cooking with this delicious little number that's going to give you lots of plant based nutrients, protein (from the Hemp flour), good fats (almond meal), help create a happy gut environment with fibre and...well that's heaps!

I am forever searching for the Holy Grail of Brownie recipes to TRY to keep the kids happy - so it's not too "healthy" (ending up tasting like cardboard) but not compromising on the sweet side of things so the sugar content creeps up. Yes it's challenging feeding teenagers...nothing new there.

So this was my first crack at this one. I substituted and played around with a few ingredients to make it Revival Nutrition happy and I think it turned out quite nicely. Moist, crunchy (I don't finely crush the almonds to make almond meal - I like it a bit chunky) and decadent with the velvety combination of dark chocolate and beetroot.

Onto the recipe...by the way, its Gluten Free and option for Dairy Free. You could make it Egg Free too using the Chia Egg method - 1 Tbs of chia seeds soaked in 3 Tbs of water = 1 egg. Haven't tried it in this recipe but works well in others I've experimented with.

VELVETY BEETROOT AND ZUCCHINI BROWNIE

WHAT YOU NEED

150g dark chocolate (minimum 70%)

3 eggs

3 Tbs cocao powder (NOT COCOA)

50g butter or 50ml coconut oil

50ml extra virgin olive oil or coconut oil

1 cup hemp flour

1 cup almond meal (or alternative nut meal)

1/2 cup pecans or walnuts

1/4 - 1/2 cup rice malt syrup (start with less and add more if you feel you need to)

250g cooked beetroot, grated

3/4 cup zucchini, grated

2 tsp gluten free baking powder

2 tsp natural vanilla extract or powder

Pinch of sea salt

WHAT YOU DO

1. Preheat oven to 170 C. Grease and line a 20 x 30cm baking tray with baking paper

2. Place 100g of the chocolate in a microwave safe bowl or in a saucepan with the butter and olive oil. If microwaving, do in 30 second rounds to ensure it doesn't bubble over. Allow to completely melt then sit to cool a little.

3. Whisk in eggs then stir in remaining ingredients.

4. Pour into prepared tray and bake for around 20-25 minutes. It's ready when the skewer has a few moist crumbs on it.

5. Allow to cool. Serve with fresh full fat cream or yogurt, coconut or sheep yogurt and fresh berries.

TIP: It's nice warmed in the microwave for 30 seconds!

#Antiinflammatory #Goodfats #Guthealth #Fibre #Plantbased #Healthyoptions #Chocolaterecipes #Cooking #Nutritionistapproved

Tel: 0434 994 573

© 2016 by Alex Robinson.