INGREDIENTS

(Makes 10 brownies)

  • 250g cooked or pre-steamed beetroot
  • 5 eggs, organic and free-range if possible
  • 1tsp vanilla
  • 115ml extra virgin olive oil
  • 2 tbsps date syrup
  • 6 tbsps raw cacao powder 
  • 2 tsp baking powder
  • 150g buckwheat flour (add more if the mixture is too wet)
  • Optional: chunks of dark chocolate (min 70% cacao) for extra creaminess

To serve:

  • Coconut yoghurt
  • Fresh berries
  • Pumpkin seeds

METHOD

Preheat the oven to 180 degrees and line/grease a standard cake tin.

Pulse the beetroot, eggs, olive oil and date syrup in a food processor until you have a smooth pink batter.

Stir together the vanilla, baking powder, flour and cacao in a bowl, then fold in the batter.

Pour the mixture into the cake tin and poke in the chunks of dark chocolate if using. They'll melt and create lovely pockets of chocolatey goo. 

Bake in the oven for about 50 minutes or until the surface of the cake springs back. 

Serve with coconut yoghurt and some fresh berries and pumpkin seeds.