Rosemary Shrager has shared her Gluten Free Beetroot Brownie recipe from her new book Rosemary Shrager's Cookery Course. She says: "beetroot goes beautifully with chocolate and creates a lovely moist cake" and we couldn't agree more. This recipe is definitely a must try for your next baking session. You can choose to make these brownies with ordinary flour and baking powder if you prefer.
Put the beetroot in a blender and blitz it to form a purée, then pass the purée through a fine sieve into a bowl. Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease a 28 x 18cm baking tin with butter and line it with non-stick baking paper.
Step 2
Put the flour, cocoa powder, cinnamon, bicarbonate of soda, baking powder and salt in a bowl and mix well with a whisk – whisking will prevent any lumps forming in the flour. Add the beetroot purée, maple syrup, milk and vanilla bean paste and mix well with a spatula until combined.
Step 3
Pour the mixture into the lined baking tin and bake in the preheated oven for 25–30 minutes. Place the tin on a wire rack and leave the brownies to cool, then cut them into 12 squares.
3 Baker Ratings
Amazing this dish looks and tastes spectacular
Love this?
Yuk, Tasted like beetroot and had very little rise. Will not be making these again.
